Country Chicken Pie Recipe
I have to admit this recipe of Country Chicken Pie is on my favorite list. Use the freshest of Chicken available to get a flavorful Country Chicken Pie. It is a great Dessert. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
1 broiler-fryer (about 3 1/2 pounds) cut up
Few celery tops
2 1/2 teaspoons salt
1 tablespoon instant minced onion
2 1/2 cups water
1/2 cup (1 stick) butter or margarine
1/2 cup flour
1/8 teaspoon pepper
Dash of mace
1 can (about 1 pound) whole boiled onions, drained
2 cups cubed cooked ham
1 can (4 ounces) pimientos drained and diced
1/2 package piecrust mix
Directions
Combine chicken, celery tops, 2 tea spoons of the salt, minced onion, and water in a kettle; heat to boiling; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth; cool until easy to handle.
Strain broth into a 4-cup measure; add water, if needed, to make 2 1/2 cups.
Pull skin from chicken and take meat from bones; dice meat.
Melt butter or margarine in a large saucepan; blend in flour, remaining V2 teaspoon salt, pepper, and mace.
Cook, stirring constantly, just until bubbly.
Stir in the 2 1/2 cups chicken broth; continue cooking and stirring until sauce thickens and boils 1 minute; remove from heat.
Stir in onions, diced chicken, ham, and pimientos; spoon into a shallow 10-cup baking dish.
Keep hot in oven while mixing pastry.
Prepare piecrust mix, following label directions, or make pastry from your own single-crust recipe.
Roll out on a lightly floured pastry cloth or board to a rectangle or round 1 inch larger than baking dish; cut several slits in center to let steam escape.
Place over chicken mixture in baking dish; trim overhang to V2 inch; turn edge under, flush with rim; flute edge all around.
Bake in hot oven (400°) 40 minutes, or until pastry is golden.
Simmer 30 minutes, or until chicken is tender.
Remove from broth; cool until easy to handle.
Strain broth into a 4-cup measure; add water, if needed, to make 2 1/2 cups.
Pull skin from chicken and take meat from bones; dice meat.
Melt butter or margarine in a large saucepan; blend in flour, remaining V2 teaspoon salt, pepper, and mace.
Cook, stirring constantly, just until bubbly.
Stir in the 2 1/2 cups chicken broth; continue cooking and stirring until sauce thickens and boils 1 minute; remove from heat.
Stir in onions, diced chicken, ham, and pimientos; spoon into a shallow 10-cup baking dish.
Keep hot in oven while mixing pastry.
Prepare piecrust mix, following label directions, or make pastry from your own single-crust recipe.
Roll out on a lightly floured pastry cloth or board to a rectangle or round 1 inch larger than baking dish; cut several slits in center to let steam escape.
Place over chicken mixture in baking dish; trim overhang to V2 inch; turn edge under, flush with rim; flute edge all around.
Bake in hot oven (400°) 40 minutes, or until pastry is golden.
