Community Chicken Pie
* Exported from MasterCook *
Community Club Chicken Pie
Recipe By : Josephine French - Great New England Cooks - Yankee/Oct. 85
Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
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10 pounds chicken -- cut up
1 quart water
Salt and pepper to taste
Flour-water paste
Peg's Biscuit dough:*
5 cups all-purpose flour
10 teaspoons baking powder
2 teaspoons salt
10 tablespoons vegetable shortening
1 egg
milk
In a large kettle, simmer chicken in water with salt and pepper to taste. When meat is tender, remove and cool. Refrigerate broth until fat congeals and can be easily removed. Leave only enough fat for flavor. Remove skin and bones from chicken; cut meat into chunks and spread in 10x14-inch baking pan. Bring reserved broth back to a boil and add blended flour-water paste (equal parts) to thicken, to your liking. Season with salt and pepper. Pour gravy over chicken to barely cover, reserving extra to serve on the side.
Place *biscuits on gravy and chicken, spacing them about 1 finger-width apart. Bake at 350 F. for 40-45 minutes. If biscuits brown too fast, cover them with brown paper.
For biscuits: Sift dry ingredients; mix in shortening with fingers. Add the egg and enough milk to moisten so that dough will stick together. Pat out about 1/2-inch thick on floured board and cut with biscuit cutter.
Serves 8 to 10
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