Maine Chicken Pie
photo by PamC6283
- Ready In:
- 4hrs 40mins
- Ingredients:
- 13
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- pastry for double-crust pie
- 1 stewing chicken
- 1419.0 ml water
- 9.85 ml kosher salt
- 1 small onion, chopped
- 1 carrot, pared and chopped
- 1 stalk celery, chopped
- 828.06 ml chicken broth
- 118.29 ml sifted flour
- 2.46 ml onion salt
- 2.46 ml celery salt
- pepper, 3 grains
- 0.13-0.19 ml yellow food coloring
directions
- Place chicken in a large kettle add water, 1 teaspoons salt, onion, carrot and celery. Simmer, covered until tender 3-31/2 hours.
- Remove chicken, strip meat from bones, removing in large pieces, strain broth. Refrigerate chicken and broth when cool.
- Combine flour, onion salt, celery salt and remaining 1 teaspoons kosher salt with 1/2 cup chicken broth, mix until smooth.
- Put 3 cups chicken broth in skillet. Heat and add flour mixture with a wire whisk to prevent lumping.
- Cook over medium heat, stirring constantly until mixture is smooth and thickened, add food coloring. Add chicken and blend well.
- Line 9" deep dish pie pan with pastry. Fill with chicken mixture. Adjust top crust, cut vents and flute edges.
- Bake 400' 45 minutes or until browned.
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