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Chicken Pie Casserole

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 4 to 6 servings

Prep Time: 20 min
Baking Time 35 min + 20 min

Ingredients:

  •    2  quarts water
  •    1  chicken (4-pounds)
  •    1  bay leaf
  •    2  stems celery, finely chopped
  •    1  onion, thinly sliced
  •    3  cups potatoes, cooked and diced
  •    2  cups carrots, coked and diced
  •    1  cup peas, cooked
  •    2  Tablespoons margarine or butter
  •    2  Tablespoons flour
  •    1  teaspoon salt
  • 1/8  teaspoon pepper
  •    1  cup milk
  •    2  cups chicken broth
  • 1/2  teaspoon Worcestershire sauce
  •        Pie Crust (see recipe below)

Directions:

Preheat oven to 425-degrees F.

  1. In a large pot, add water, chicken, and bay leaf. Cook until chicken is tender. Discard bay leaf.

  2. Remove meat from bones and reserve 2 cups chicken broth.

  3. In a bowl, combine celery, onion, potatoes, carrots and peas, and chicken. Pour vegetable-chicken mixture into casserole dish.

  4. In a saucepan, melt margarine. Stir in flour, salt, and pepper. Gradually add milk and 2-cups reserved chicken broth. Stir in Worcestershire sauce. Pour milk mixture over chicken mixture.

  5. Cover casserole with pie crust.

  6. Bake for 35 minutes. Reduce oven temperature to 300-degrees F. and allow to set for 15 to 20 minutes.

Pie Crust

Ingredients:

  •    1 cup flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  •    3 Tablespoons cold water

Directions:

  1. In a mixing bowl, combine flour and salt.

  2. Cut in shortening until fine crumbs are formed.

  3. Add water (1-Tablespoon) at a time.

  4. Toss until all particles of flour have been dampened.

  5. Work mixture into a ball.

  6. Roll out.

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