quote:Originally posted by Rex
Hi all....been many moons since I have visited last time but I know where to come when I need a recipe.
I am looking for a recipe that I grew up with many years ago that is common in the south. It is referred to as Chicken Pie and can be bought once a year when the churches have their bake sales and bazaars.
But my problem is that all the recipes that I can find are for "Chicken Pot Pie"...which is not what I am looking for. The recipe I want is sans the veggies. Just the chicken.
Even though I know the recipe is only chicken, what I do not know is how much broth to add to the pie during the baking and how to season it.
If anyone knows the type of Chicken Pie I am talking about....please, it would be greatly appreciated.
Here are a few: Try Googling Southeren Chicken Pie
Bob Ann's Chicken Pie
1 large chicken, boiled and deboned
2 quarts chicken broth
1 to 1-1/2 sticks butter
1 pint milk or half and half
3 cups sifted flour
1 tsp. salt
1/4 cup vegetable shortening
1 egg
extra milk
Place deboned chicken in large baking dish or pan. Mix flour, salt, 1/2 stick butter, shortening and egg and enough milk to make a soft pliable dough. Divide dough into 3 equal parts. Roll out two parts on floured surface until paper thin. Cut into squares (you can use a pizza cutter or knife) and drop dumplings into boiling broth, one by one. Boil until tender, shaking the pan every now and again to separate the dumplings. Boil until tender, 8 to 10 minutes. Add half and half or milk, salt and pepper to taste. Pour mixture over meat in baking pan or dish. Roll out third part of dough into crust to cover chicken pie. You can completely cover with one large crust, or you can cover with strips of the dough. Brush with butter and bake at 375 degrees until brown. Serves 8 to 10.
Southern Chicken Pie
1 medium chicken or 4 chicken breast halves, boned
5 tablespoons all-purpose flour
salt and pepper, to taste
2 hard-boiled eggs
diced pimiento
butter
Crust:
1 cup flour
4 tablespoons shortening
1/2 teaspoon salt
4 tablespoons cold water
Cover chicken with boiling water. Cover; simmer until very tender. Cool chicken in liquid. Remove skin and bones. Thicken liquid with flour and season with salt and pepper. Place chicken in a baking dish; add cut-up eggs and pimientos. Cover with thickened broth.
Crust: Sift flour with salt; cut in shortening. Add water a little at a time; toss lightly with a fork. Roll out; place on top of the chicken mixture. Cut vents to allow steam to escape. Bake at 350 degrees 30 to 45 minutes or until brown.
Jean's Southern Chicken Pie
created by Jean Vik, 1996
Pastry for 10" 2-crust pie:
3 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
9 tablespoons shortening
1 cup to 1 1/4 cups milk
Sift flour, baking powder and salt into bowl. Cut in shortening with pastry blender or two knives until mixture resembles cornmeal. Make a well in center of flour mixture and pour in 3/4 cup milk. Mix lightly and quickly with fork. Add more milk, just enough to make dough moist enough to leave the sides of the bowl and to cling to the fork in a ball.
Turn onto a lightly floured surface. Knead dough gently 6 or 8 times. Divide into two sections (one a little larger than the other.) Lightly roll the largest ball from center in all directions, lifting rolling pin at edges. Roll 1/8" to 1/4". Line 10-inch pie pan. Roll the smaller ball in the same fashion and place on top of filling.
Chicken Filling:
2 1/2 lb. chicken breast
1 carrot shredded
5 cup water
1/2 teaspoon salt
1 celery stalk, diced
Combine chicken pieces, water, 1/2 teaspoon salt, shredded carrot and diced celery in kettle. Cover and simmer until tender (about 1 hour). Drain and reserve broth. Cool chicken and cut into bite-sized chunks.
1 cup sliced celery
2 1/2 cups chicken broth
1 can peas and carrots
1 teaspoon salt
5 Tablespoons flour
1/8 teaspoon pepper
1/2 cup evaporated milk
1 cup Monterey Jack cheese, shredded
Cook sliced celery in small amount of water just until tender. Add drained peas and carrots and heat through. Drain.
Blend together flour and evaporated milk. Combine in saucepan with 2 1/2 cups chicken broth. Add 1 teaspoon salt and pepper and cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in vegetables, chicken and 1/2 cup cheese.
Pour mixture in pie crust and sprinkle with remaining cheese. Place top crust gently over filling and crimp sides shut. Pierce top with fork to allow steam to escape.
Bake in very hot oven (450 degrees F.) 10 to 12 minutes or until crust is golden brown.
