Chicken Pie Recipe
Would you like to taste the best ever Chicken Pie? If you have a lot of Chicken on hand then you know its time to make some Chicken Pie. A lip-smacking Side Dish, this Chicken Pie completes your spread. Was it you or the fragrance of Chicken Pie that you're making that has drawn me to the kitchen?, were my partner's words.
Ingredients
1 cup shortening
4 cups sifted flour
1 cup ice water
1 chicken, 2 1/2 to 3 pounds, cut in serving pieces
1 cup chopped onion
1/4 cup butter
2 cilps water
2 teaspoons salt
1/4 teaspoon black pepper
1 package (10 ounces) frozen peas
2 cups diced cooked carrots
2 tablespoons capers
4 tablespoons flour
1/2 cup water
4 hard-cooked eggs, sliced
1 egg white, slightly beaten
Directions
Cut shortening into flour; add water.
Blend to form dough, divide dough in half, roll 1/2 into 14-inch circle.
Fit into a 10-inch pie pan.
Trim overhang to 1/2 inch roll remaining dough.
Cut in strips 11 x 1/2 inch.
Reserve brown chicken pieces and onion in butter in deep kettle; add water and 1 teaspoon salt.
Bring to a boil.
Cover.
Reduce heat and simmer for 40 minutes; remove chicken.
Discard bones.
Cut chicken meat in 1-inch pieces, add remaining salt, pepper, peas, carrots, and capers to liquid in kettle.
Cook for 15 minutes, blend together remaining flour and water.
Add to kettle, stirring rapidly, cook until mixture thickens.
Turn chicken and vegetables into pastry-lined pie pan, place egg slices over top.
Arrange pastry strips over in lattice-fashion.
Seal and flute edge brush strips and rim with egg white.
Bake at 375° for 30 minutes
Blend to form dough, divide dough in half, roll 1/2 into 14-inch circle.
Fit into a 10-inch pie pan.
Trim overhang to 1/2 inch roll remaining dough.
Cut in strips 11 x 1/2 inch.
Reserve brown chicken pieces and onion in butter in deep kettle; add water and 1 teaspoon salt.
Bring to a boil.
Cover.
Reduce heat and simmer for 40 minutes; remove chicken.
Discard bones.
Cut chicken meat in 1-inch pieces, add remaining salt, pepper, peas, carrots, and capers to liquid in kettle.
Cook for 15 minutes, blend together remaining flour and water.
Add to kettle, stirring rapidly, cook until mixture thickens.
Turn chicken and vegetables into pastry-lined pie pan, place egg slices over top.
Arrange pastry strips over in lattice-fashion.
Seal and flute edge brush strips and rim with egg white.
Bake at 375° for 30 minutes
