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Shirley's Deep Dish Chicken Pie

Country Home Cooking RecipesMakes 6 servings
Prep Time: 20 min
Cooking Time: 30 min
Baking Time: 1 hr

Ingredients:

  • 2-1/2 - 3  pounds
  • 2     cup water
  • 1     teaspoon salt
  • 1/2  cup medium onion, chopped
  • 1/2  cup celery, chopped
  • 5     Tablespoons butter
  • 1/2  teaspoon poultry seasoning
  • 1/2  teaspoon salt
  • 1/8  teaspoon pepper
  • 1/3  cup flour
  • 2     medium carrots, sliced and cooked
  • 2     Tablespoon parsley
  • 2     Tablespoon pimento
  •        Pastry for 1 pie crust

Directions:

  1. In saucepan, combine chicken, water, and 1-teaspoon salt. Cover and cook 1-hour or until tender.
  2. Skin and bone chicken. Strain chicken broth reserving 3-cups.
  3. In a large saucepan, cook onion and celery in 2-Tablespoons butter.
  4. Add stock, poultry seasoning, 1/2-teaspoon salt and 1/8 teaspoon pepper. Brink to a boil.
  5. Blend remaining butter and flour. Add to stock.
  6. Cook and stir until mixture thickens and boils.
  7. Stir in carrots, parsley and pimento.

Preheat oven to 350� F.

  1. Placed boned chicken in 2-quart casserole.
  2. Pour hot mixture over it.
  3. Roll pastry about 1 inch larger than casserole.
  4. Place over filling and flute edges and cut slits in crust.
  5. Bake for 45 to 1 hour.

Shirley Arter

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