Friday, April 01, 2005

chicken pie *

(for Brekke)

Pie crust - enough for covered pie, 9-inch pan.

Place in large kettle
1 x 3-lb. chicken
5 cups water
½ tsp. salt

Cook until chicken is tender. Drain, reserving broth.
Remove meat from bones.

OR

Leftover cooked chicken or turkey
boned, skinned and cubed. (Now the exact amount of meat is a bit of a conundrum. My apple pie recipe for a 9-inch pan calls for 6 cups of apples. So with the 3 cups of veggies below, I'd say 3 cups of cubed chicken or turkey should be about right.)

Cook in small amount of salted water
1 cup sliced celery
2 cups frozen mixed vegetables or similar combination.

Drain vegetables, reserving broth.

In saucepan combine:
5 tbsp. flour
½ cup light cream or milk
2½ cups chicken and vegetable broth
(if using leftover chicken/turkey, substitute water for chicken broth and add a little bouillon powder)
1 tsp. salt
1/8 tsp. pepper

Cook over medium heat, stirring constantly, until thickened. Stir in vegetables and chopped chicken or turkey

Line pie pan with bottom crust.

Place filling in lined pan. Cover with top crust. Seal edges. Vent well.

Bake at 400 for 30 - 40 minutes(?). 400 is tropical and if the filling is hot when you put it in, that should be enough time. What you're aiming for is something bubbly on the inside, tanned on the outside. (The original recipe -- bake 30 minutes at 400 -- calls for a biscuit crust only on the top.)

*Adapted from the More-With-Less Cookbook.

1 comments:

Brenda Leyland said...

This looks yummy! We love chicken pot pie in our family. Always interested to see how other people make is....and see how I can improve my own recipe!

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