Chicken Pie
Source of Recipe
Lynn's Country Kitchen - Amish
List of Ingredients
Chicken Pie
1 (4-pound) chicken
1 bay leaf
2 stems celery, finely chopped
1 onion, thinly sliced
3 cups potatoes, cooked and diced
2 cups carrots, cooked and diced
1 cup peas, cooked
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1 cup milk
2 cups chicken broth
1/2 teaspoon Worcestershire sauce
Cook chicken with bay leaf until chicken is tender. Discard bay leaf. Remove meat from bones. Reserve chicken broth.
Combine vegetables and chicken and pour into casserole.
Melt butter. Stir in flour, salt, and pepper. Gradually add milk and chicken broth. Stir in Worcestershire sauce. Pour over vegetable/chicken mixture.
Cover casserole with pie crust. Bake at 425 degrees for 35 minutes. Reduce oven temperature to warm and allow to set for 15 to 20 minutes. This helps to blend the flavors.
PIE CRUST
1 cup flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
Combine flour and salt. Cut in shortening until fine crumbs are formed.
Add water, 1 tablespoon at a time, and toss until all particles of flour have been dampened. Work mixture into a ball. Roll out and put on top of casserole.
Makes 4 to 6 servings
Recipe
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