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Chicken Pie Recipe
|Stewing chicken||4 Pound|
|Boiling water||4 Cup (64 tbs)|
|Onion||1 Large, sliced|
|Celery stalks||2 , diced|
|Carrots||6 , sliced|
|Soft butter/Margarine||2 Tablespoon|
|Plain pastry/Rough puff pastry||1 (Single-Crust 9-Inch Pie)|
Calories 1057 Calories from Fat 541
% Daily Value*
Total Fat 60 g92.6%
Saturated Fat 18.8 g93.9%
Trans Fat 0 g
Cholesterol 320 mg
Sodium 502.1 mg20.9%
Total Carbohydrates 28 g9.2%
Dietary Fiber 5 g20.1%
Sugars 10.6 g
Protein 96 g191.3%
Vitamin A 323.6% Vitamin C 20%
Calcium 11.7% Iron 24.9%
*Based on a 2000 Calorie diet
Add onion, celery, paprika and salt.
Bring to boil.
Reduce heat, and simmer about 2 hours until chicken is tender, adding carrots for last 1/2 hour of cooking time.
Strain off stock, and chill chicken and stock quickly, uncovered.
Cut chicken meat from bones into large pieces.
Scrape fat from stock.
Heat 3 cups chicken stock (water or milk may be added if necessary to make up quantity).
Blend flour and butter or margarine, and use to thicken hot broth,continuing to stir until sauce is thick and smooth.
Add diced meat and additional seasoning to taste.
Fill large or individual casseroles with chicken mixture.
Cover with sheet of pas-try; cut slits to release steam.
Flute edge, and bake, allowing 12Ã¢â‚¬â€15 minutes at 475Ã‚Â°F. for small pies and 20Ã¢â‚¬â€25 minutes at same heat for 2 large ones, or bake until pastry is golden brown.
Note: A roasting chicken or 2 small fryers may be used, but add 1Ã¢â‚¬â€2 chicken-bouillon cubes during cooking, and simmer only until tender.
Suitable pre-cooked vegetables may be added green peas, mushrooms or tiny new potatoes.
The chicken filling can be served as stew without pastry.