Deep Dish Chicken Pies Recipe
Ingredients
| 4-pound ready-to-cook fowl | ||
| Salt | 1 Tablespoon | |
| 1 stalk celery and leaves, chopped | ||
| Onion | 1 Small, sliced | |
| Flour | 6 Tablespoon | |
| Cream | 1/2 Cup (16 tbs) | |
| Ham | 1/4 pound, chopped | |
| 1 1/2 cups cooked peas | ||
| 1/2 cup diced, cooked celery | ||
| Parsley | 1 Tablespoon, minced | |
| 8 small cooked onions | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Corn meal | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Lard | 2/3 Cup (16 tbs), softened | |
| Water | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1. Place the fowl a large stock pot and cover with water.
2. Add salt, celery and onion to the pot.
3. Cover with lid and place on a medium low flame.
4. Simmer for 2 1/2 to 3 hours or until chicken is fork tender.
5. Remove chicken onto a platter.
6. Strain the broth and measure to equal 3 cups.
7. Preheat the oven to 425 degree F.
MAKING
8. In a saucepan, add broth and blend in flour and cream.
9. Simmer for 6 minutes, whisking constantly until thick and bubbly. Take off the flame.
10. Shred large chunks of chicken meat off the bones and add to a bowl.
11. Add ham, peas, celery and parsley to the chicken.
12. In each of the 8 individual serving casseroles, add an onion and top with equal amount of chicken
13. Pour broth over the mixture.
14. To prepare the crust, combine flour, corn meal and salt
15. Cut in lard using a spatula.
16. Add 2 teaspoons of cold water and bind together into dough
17. Turn onto a flour dusted surface and roll out into 1/8 inch thick sheet.
18. Cut out circles 1 inch larger than casseroles rims.
19. Top the casseroles with the pastry and pinch the edges.
20. Prick pastry with fork
21. Bake in preheated oven for 25 minutes until pastry is golden brown.
SERVING
22. Serve each casserole pie on a dinner plate.
23. Serve hot.
1. Place the fowl a large stock pot and cover with water.
2. Add salt, celery and onion to the pot.
3. Cover with lid and place on a medium low flame.
4. Simmer for 2 1/2 to 3 hours or until chicken is fork tender.
5. Remove chicken onto a platter.
6. Strain the broth and measure to equal 3 cups.
7. Preheat the oven to 425 degree F.
MAKING
8. In a saucepan, add broth and blend in flour and cream.
9. Simmer for 6 minutes, whisking constantly until thick and bubbly. Take off the flame.
10. Shred large chunks of chicken meat off the bones and add to a bowl.
11. Add ham, peas, celery and parsley to the chicken.
12. In each of the 8 individual serving casseroles, add an onion and top with equal amount of chicken
13. Pour broth over the mixture.
14. To prepare the crust, combine flour, corn meal and salt
15. Cut in lard using a spatula.
16. Add 2 teaspoons of cold water and bind together into dough
17. Turn onto a flour dusted surface and roll out into 1/8 inch thick sheet.
18. Cut out circles 1 inch larger than casseroles rims.
19. Top the casseroles with the pastry and pinch the edges.
20. Prick pastry with fork
21. Bake in preheated oven for 25 minutes until pastry is golden brown.
SERVING
22. Serve each casserole pie on a dinner plate.
23. Serve hot.
Chef
