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Chicken Pies

Source of Recipe


Aline Garrett






List of Ingredients



• -- For the Pastry --
  
• 9 cups sifted flour
  
• 1 Tbsp salt
  
• 1-3/4 cup vegetable shortening
  
• 3 eggs, lightly beaten, for egg wash
  
• *
  
• -- For the Filling --
  
• 1/4 cup vegetable oil
  
• 1/2 cup flour
  
• 1 large yellow onion, peeled and finely chopped
  
• 2 (3-lb.) chickens, each cut into 8 pieces
  
• 3 stalks celery, finely chopped
  
• 1 green bell pepper, cored, seeded, and finely chopped
  
• 2 (4-oz.) cans button mushrooms, drained
  
• 2 scallions, trimmed and chopped
  
• 1/2 cup chopped fresh parsley
  
• 1 tsp cayenne
  
• Salt and freshly ground black pepper
  






Instructions



1. For the pastry: Combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or two knives until it has the consistency of coarse meal. Mix in 3 cups water, 1/2 cup at a time, until dough forms. Roll out dough on a floured surface and sprinkle with 2 tablespoons flour. Fold dough onto itself in three layers, like a letter. Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square. Wrap in plastic wrap and chill overnight.
   
   
2. For the filling: Mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux. Add onions and cook until golden, about 20 minutes. Add chicken and brown on all sides, then add celery, green peppers, and water to cover. Bring to a boil, reduce heat to low, cover and simmer for one hour.
   
   
3. Remove chicken from pot and set aside to cool. Add mushrooms, scallions, parsley, and cayenne to the vegetables in the pot and season to taste with salt and pepper. Simmer, uncovered, for 30 minutes. Meanwhile, pick meat from chicken, shred, and return to pot. When vegetables are cooked, remove pot from heat and set aside to cool.
   
   
4. Preheat oven to 375 degrees. Roll out dough on a floured surface and cut into 10 7-inch circles. Fill circles with chicken mixture. Brush edges with egg wash, then fold over to form plump turnovers. Use a fork to seal edges. Place on a baking sheet and brush with egg wash. Bake until golden, about 30 minutes.
   
   Makes 10 pies.
   
   






Final Comments


(Extra pies freeze well; just reheat in the oven until warm and crispy.)

These pies are great to carry along for lunches!