Cape Cod Chicken Pie
Ingredients:
1 (5-pound) stewing chicken
1-1/2 quarts water
2 teaspoons salt
1 small onion, quartered
1 carrot, cut into chunks
1 celery stalk
Dough for Basic Foolproof Lard Crust, see recipe
1/2 cup all-purpose flour
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Salt and freshly ground black pepper to taste
Method:
Place chicken in a large pot. Add water, 2 teaspoons salt, onion, carrot and celery.
Simmer, covered, 45 minutes to 1 hour or until chicken is tender. Remove from broth; strain and reserve broth. Place chicken on a rack in a bowl; cool enough to handle.
Prepare dough and refrigerate 30 minutes before rolling out.
Remove and discard skin and bones from chicken. Cut meat into small pieces; refrigerate. In a cup, blend flour, onion salt, celery salt, salt, pepper and 1/2 cup reserved chicken broth until smooth.
In a large heavy saucepan, bring 3 cups chicken broth to a boil. Add flour mixture, beating with a whisk to prevent lumping. Cook, stirring, over medium heat, until mixture is thickened and smooth.
Add chicken. Preheat oven to 400F (205C). On a lightly floured board, roll out half of dough to fit a 9-inch, deep-dish, pie pan. Line pan with dough. Fill
with chicken mixture.
Roll out remaining dough for top crust. Cover chicken mixture with top crust. Seal and flute edges.
Make several slits for steam to escape around edge of top crust. Bake 45 minutes or until browned. Makes 6 to 8 servings.
Note: Remaining broth may be frozen or used to make a gravy to serve with the pie.
Gravy is spooned over each wedge of pie at the table. Chicken pie has always been a favorite at Grange suppers and other community meals. Sometimes the pies were baked with a lattice-work crust on top. Cranberry sauce, made with chopped raw berries and chopped raw orange is often served with the pie.
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