Old Fashioned Chicken Pie Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time1 Hr 30 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings8
HealthyHigh Protein
Ingredients
| 2 broiler-fryers (about 2 1/2 pounds each) | ||
| Water | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Carrots | 2 Cup (16 tbs), sliced | |
| Frozen peas package | 1 | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Flour | 6 Tablespoon | |
| Biscuit mix | 1 1/2 Cup (16 tbs) | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Sesame seeds | 2 Teaspoon | |
Directions
GETTING READY
1.Preheat the oven to 400 degrees.
MAKING
2.Take a heavy kettle or Dutch oven, put the chicken pieces in it along with water, salt, pepper and carrots.
3.Heat the mixture until it boils.
4.Lower the flame and cook for 45 minutes after covering.
5.Transfer the chicken to a large bowl.
6.Remove the fat from chicken broth vegetable mixture and keep 2 tablespoons fat aside.
7.In a medium sized saucepan, heat butter or margarine with the fat kept aside; put flour and cook until bubbles start appearing.
8.Put the flour mixture into thekettle or Dutch Oven containing the chicken vegetable mixture.
9.Cook for 1 minute until bubbly.
10.When the chicken settles at room temperature, pull the skin and take off the meat from the bones.
11.Make bite size pieces of meat and place in 8 cup baking dish 8x8x2.
12.Take a small bowl, put biscuit mix and sour cream in it and mix well to make a stiff dough.
13.Roll the dough on a lightly floured board and knead well.
14.Turn out the dough to make into a square of 8 1/2 inch size with 1/4 inch thickness.
15.Slice the dough in 8 strips of one inch width.
16.By using 4 strips make a lattice shape on the chicken mixture.
17.Attach the ends to the edges.
18.Put the remianing strips on the edges and press to make a flute rim.
19.Make an opening in the center.
20.In a cup, mix egg with water and brush the mixture on strips.
21.Bake the dish for 30 minutes.
SERVING
22.Serve warm.
1.Preheat the oven to 400 degrees.
MAKING
2.Take a heavy kettle or Dutch oven, put the chicken pieces in it along with water, salt, pepper and carrots.
3.Heat the mixture until it boils.
4.Lower the flame and cook for 45 minutes after covering.
5.Transfer the chicken to a large bowl.
6.Remove the fat from chicken broth vegetable mixture and keep 2 tablespoons fat aside.
7.In a medium sized saucepan, heat butter or margarine with the fat kept aside; put flour and cook until bubbles start appearing.
8.Put the flour mixture into thekettle or Dutch Oven containing the chicken vegetable mixture.
9.Cook for 1 minute until bubbly.
10.When the chicken settles at room temperature, pull the skin and take off the meat from the bones.
11.Make bite size pieces of meat and place in 8 cup baking dish 8x8x2.
12.Take a small bowl, put biscuit mix and sour cream in it and mix well to make a stiff dough.
13.Roll the dough on a lightly floured board and knead well.
14.Turn out the dough to make into a square of 8 1/2 inch size with 1/4 inch thickness.
15.Slice the dough in 8 strips of one inch width.
16.By using 4 strips make a lattice shape on the chicken mixture.
17.Attach the ends to the edges.
18.Put the remianing strips on the edges and press to make a flute rim.
19.Make an opening in the center.
20.In a cup, mix egg with water and brush the mixture on strips.
21.Bake the dish for 30 minutes.
SERVING
22.Serve warm.
Chef
