Old Fashioned Chicken Pie Recipe
What a yummy looking recipe for Old Fashioned Chicken Pie? The marriage of the incredible flavors of Chicken with other ingredients is the secret to this Old Fashioned Chicken Pie recipe. It is the perfect choice for Side Dish. In my view, to call yourself a chef, you need to have a personal recipe of Old Fashioned Chicken Pie, just like I do.
Ingredients
2 broiler fryers
Water
2 teaspoons salt
1/4 teaspoon pepper
2 cups sliced carrots
1 package frozen peas
1/4 cup butter or margarine
6 tablespoons flour
1 1/2 cups biscuit mix
1/2 cup dairy sour cream
1 egg
2 teaspoons sesame seeds
Directions
Place chickens in a large heavy kettle or Dutch oven; add 2 cups water, salt, pepper and carrots.
Heat to boiling; reduce heat; cover; simmer 45 minutes.
Add peas; simmer 15 minutes longer, or until chicken is tender.
Remove chicken to a bowl to cool.
Skim fat from chicken broth vegetable mixture; reserve 2 tablespoons fat.
Melt butter or margarine with reserved chicken fat in a medium size saucepan; stir in flour; cook, stirring constantly, just until bubbly.
Stir in chicken broth vegetable mixture; continue cooking and stirring until gravy thickens and bubbles 1 minute.
When chickens are cool enough to handle, pull off skin and slip meat from bones; cut meat into bite size pieces; stir into gravy; pour into an 8 cup baking dish, 8x8x2.
Combine biscuit mix and sour cream in a small bowl; stir to form a stiff dough; turn out onto a lightly floured board; knead a few times; roll out dough to 1/4 inch thickness ; trim to make an 8 1/2 inch square; cut into 8 strips, each about one inch wide.
Using 4 of the strips, make a lattice design on top of the chicken mixture, spacing evenly and attaching ends firmly to edges of the dish.
Place remaining strips, one at a time, on edges of dish, pinching dough to make a stand up rim; flute rim. (Or, roll out dough to a 9 inch square and place over chicken mixture; turn edges under, flush with rim; flute to make a stand up rim. Cut slits near center to let steam escape.)
Combine egg with 1 tablespoon water in a cup; mix with a fork until well blended; brush mixture over strips and rim; sprinkle with sesame seeds.
Bake in hot oven (400°) 30 minutes, or until chicken mixture is bubbly hot, and crust is golden.
Serve immediately.
Heat to boiling; reduce heat; cover; simmer 45 minutes.
Add peas; simmer 15 minutes longer, or until chicken is tender.
Remove chicken to a bowl to cool.
Skim fat from chicken broth vegetable mixture; reserve 2 tablespoons fat.
Melt butter or margarine with reserved chicken fat in a medium size saucepan; stir in flour; cook, stirring constantly, just until bubbly.
Stir in chicken broth vegetable mixture; continue cooking and stirring until gravy thickens and bubbles 1 minute.
When chickens are cool enough to handle, pull off skin and slip meat from bones; cut meat into bite size pieces; stir into gravy; pour into an 8 cup baking dish, 8x8x2.
Combine biscuit mix and sour cream in a small bowl; stir to form a stiff dough; turn out onto a lightly floured board; knead a few times; roll out dough to 1/4 inch thickness ; trim to make an 8 1/2 inch square; cut into 8 strips, each about one inch wide.
Using 4 of the strips, make a lattice design on top of the chicken mixture, spacing evenly and attaching ends firmly to edges of the dish.
Place remaining strips, one at a time, on edges of dish, pinching dough to make a stand up rim; flute rim. (Or, roll out dough to a 9 inch square and place over chicken mixture; turn edges under, flush with rim; flute to make a stand up rim. Cut slits near center to let steam escape.)
Combine egg with 1 tablespoon water in a cup; mix with a fork until well blended; brush mixture over strips and rim; sprinkle with sesame seeds.
Bake in hot oven (400°) 30 minutes, or until chicken mixture is bubbly hot, and crust is golden.
Serve immediately.
