Miss Cecilia's Chicken Pot Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 (3 lb) whole chickens, cut into serving pieces
- 1 pastry for double-crust pie (storebought or your own recipe)
- salt and pepper, to taste
- 2 cups milk
- 1⁄2 cup chicken stock
- 1⁄4 cup butter
directions
- Dress and cut chickens into serving pieces.
- Place in a stewpan and barely cover with boiling water; simmer until tender.
- Prepare pastry, using a little less shortening than called for in recipe. Divide dough into two parts.
- Roll out one piece very thin and line sides of 2 quart baking dish with part of it and cut remainder into strips.
- Arrange a layer of chicken in dish; season with salt and pepper. Cover with pastry strips and continue until all the chicken and strips are used.
- Add milk and about 1/4 cup of stock in which the chickenwas cooked.
- Roll out the second piece of dough; dot with butter, fold and roll again until butter is blended into dough.
- Roll out thinly; make small gashes in it to allow steam to escape and cover top of pie.
- Press edges together and bake in a preheated 400F oven until crust is well browned.
- Variation: Omit pastry and butter. Arrange chicken in baking dish; add seasoning, milk and stock. Place drop biscuits on top and bake as directed.
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Reviews
-
Deliciously cheap recipe. A perfect way to use up chicken stock and veggies left from the week. I used an herb biscuit recipe from Debbie Peck's "O Taste & See" cookbook (www.ciaofromdebbie.com), which I will post later, instead of pie crust. We also had some green onion and carrots to use up, so those got thrown in as well. Thanks for a very practical and yummy dish!
RECIPE SUBMITTED BY
Molly53
United States