Deep-dish chicken pie
Yield: 8 Servings
Ingredients:
- 5 lb Broiler-fryers cut-up
- 1/2 ts Pepper
- 1/2 ts Marjoram leaves Water Salt
- 2 Carrots large sliced
- 1 Celery stalk large sliced
- 3/4 lb Onions
Instructions:
small white Flour all-purpose 1 3/4 c Half-and-half 1 pk Lima beans baby frozen(10oz) 1/2 lb Mushrooms small 1 c Shortening 2 tb Shortening 1 Egg yolk 1. In 5-quart Dutch oven or saucepot over high heat heat chickens pepper marjoram 4 cups water and 2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender. 2. When chicken is done reserve 1 cup broth. Cool chicken until easy to handle; remove and discard bones and skin; cut meat into 1" pieces. 3. In 3-quart saucepan over high heat heat carrots celery onions and reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. With slotted spoon remove vegetables to medium-sized bowl. 4. In small bowl blend 1/2 cup flour with 3/4 cup half-and-half; gradually stir into broth in saucepan; stir in remaining half-and-half. Over low heat cook stirring until sauce thickens slightly. Stir in chicken cooked vegetables thawed lima beans mushrooms and 1 1/2 teaspoon salt. Spoon mixture into 13x9" baking dish. 5. Prepare pastry: In medium-sized bowl stir 3 cups all-purpose flour and 1 1/2 teaspoon salt. With pastry blender or two knives used scissors fashion cup shortening into flour to resemble coarse crumbs. Sprinkle about 1/2 cup water a tablespoon at a time into flour mixture mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball. 6. On lightly floured surface with floured rolling pin roll two-thirds of dough into 15x11" rectangle. With knife cut several small slits in center of pastry. Place pastry loosely over chicken mixture. Trim pastry edge leaving 1" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge. Roll and cut remaining dough to make decorative design for top of pie. 7. In cup beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken mixture is heated through.
