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Old Fashioned Chicken Pie Recipe
|Stewing chicken||5 Pound (1 Bird)|
|Celery leaves||2 (2 Inch Each)|
|Bay leaf||1 Small|
|Potatoes||4 Medium, pared and quartered|
|Carrots||4 , scraped and sliced|
|Celery stalks||3 , cut into pieces|
|Flour/Mix||1 1⁄2 Cup (24 tbs), rolled out|
Serving size: Complete recipe
Calories 5719 Calories from Fat 2298
% Daily Value*
Total Fat 255 g392.3%
Saturated Fat 72.5 g362.5%
Trans Fat 0 g
Cholesterol 1519.5 mg
Sodium 6709.7 mg279.6%
Total Carbohydrates 336 g112.1%
Dietary Fiber 37 g147.9%
Sugars 36.8 g
Protein 501 g1001.8%
Vitamin A 885.7% Vitamin C 315.7%
Calcium 62.2% Iron 192.3%
*Based on a 2000 Calorie diet
Add 1 quart hot water, 1 onion, celery, parsley, 2 tea spoons salt, peppercorns, and bay leaf.
Cover; bring to boiling; remove foam.
Cover tightly and simmer 2 to 3 hours, or until thickest pieces are fork-tender.
Remove chicken from broth and cool slightly; remove meat from bones.
Cut meat in 1-inch pieces.
Strain and cool broth; remove fat.
Bring reserved chicken broth to boiling.
Add the vegetables and salt.
Cook, covered, about 20 minutes, or until tender.
Remove vegetables with slotted spoon and place in a 2-quart deep casserole along with the chicken pieces.
To prepare gravy, combine 1/2 cup water and 1/4 cup flour in a jar.
Cover and shake until blended.
Stirring constantly, add gradually to boiling broth; cook and stir 3 to 5 minutes.
Pour gravy into casserole. (There should be enough gravy to "float" chicken and vegetable pieces without mixture being too liquid.)
Top with cutout biscuits placed so they just touch.
Bake at 425Â°F 15 to 20 minutes, or until biscuits are golden brown.