Batter-Topped Chicken Pie Recipe

This chicken recipe is perfect in all forms and can be versatile too. Try it out and surprise your family
Batter-Topped Chicken Pie    picture

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Chicken1 Pound (with giblets)
 Salt To Taste
 Melted butter3 Tablespoon
 Flour2 1⁄4 Cup (36 tbs)
 Pepper1 (as required)
 Milk2 Cup (32 tbs)
 Baking powder2 Teaspoon
 Lard2 Tablespoon
 Egg1 , beaten

Nutrition Facts

Serving size: Complete recipe

Calories 2944 Calories from Fat 1409

% Daily Value*

Total Fat 157 g242.2%

Saturated Fat 64.8 g324.2%

Trans Fat 0 g

Cholesterol 722.1 mg240.7%

Sodium 1799.5 mg75%

Total Carbohydrates 242 g80.6%

Dietary Fiber 7.8 g31.1%

Sugars 25.1 g

Protein 135 g269.7%

Vitamin A 49.3% Vitamin C 12.1%

Calcium 137.7% Iron 107.3%

*Based on a 2000 Calorie diet

Directions

Place chicken and giblets in large kettle; add 2 teaspoons salt and 2 quarts water.
Bring to a boil; reduce heat.
Cover; simmer until chicken is tender.
Remove chicken and giblets from broth; reserve about 5 1/2 cups broth.
Chill broth until fat is hardened.
Remove and reserve 3 tablespoons fat.
Cut chicken fron bones.
Chop giblets.
Melt butter and reserved chicken fat in saucepan; blend in 1/4 cup flour.
Stir in 2 cups reserved broth and 1 cup milk slowly.
Add remaining reserved broth; season to taste with salt and pepper.
Cook, stirring, until bubbly.
Fold in chicken and giblets; turn into greased 3-quart casserole.
Sift remaining flour, 1/2 teaspoon salt and baking powder together into bowl; cut in lard.
Combine remaining milk and egg; stir into flour mixture.
Spread batter over chicken mixture.
Bake at 425 degrees for 20 minutes or until topping is browned.
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