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A Very Old-Fashioned Country Chicken Pie


Ready In: 30 Minutes
Cook Time: 30 Minutes
Serves 4

INGREDIENTS

A Very Old-Fashioned Country Chicken Pie

DIRECTIONS

  • In a heavy paper sack, combine 3 tablespoons flour with salt, pepper, and paprika to taste. Add the chicken pieces, and shake well. Heat the butter and lard or oil in a heavy deep skillet or braising pan, and brown the pieces of chicken well over brisk heat. When nicely browned and crusty, add the onion, carrots, and enough boiling water to just barely cover the chicken. Bring to a boil, then reduce to a faint simmer. Cook the chicken till just tender - do not overcook.
  • Transfer the chicken pieces to a large baking dish that will hold the chicken and sauce. Add the celery and onions to the broth, and cook gently until just tender. Transfer the vegetables to the baking dish.
  • Combine the butter and flour in a small saucepan, and when bubbling and cooked slightly, stir in the cream. Continue to stir until thickened. Skim excess fat from the chicken broth and stir the cream sauce into the broth. Pour enough over the chicken pieces to cover well. Cool thoroughly.
  • Roll out pastry to fit the top of the baking dish, and allow for overlap - about 1-1/2 inches. Place the pastry over the dish, secure the edges, and crimp with the tines of a silver fork. Brush the pastry with the egg-cream mixture. Cut a vent in the center for steam to escape. Bake at 450°F 10 minutes, reduce the heat to 350°F, and continue baking another 20 to 25 minutes, or until the crust is golden and crisp.
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