So very good! |
OLD FASHIONED TEXAS
STYLE CHICKEN POT PIE
CHICKEN
5-6 lb hen
Water (to cover hen)
1 medium onion, quartered
1 stalk celery with a few leaves
1 bay leaf
Salt, to taste
1 tsp peppercorns
Simmer chicken, covered, in water to cover with all other
ingredients, about 1 ½ hours or until tender. Remove chicken from pot and, when
cool enough to handle, cut up all the meat in bite-sized pieces, discarding
skin and bones. Strain and reserve stock, and skim off and reserve chicken fat.
(If not enough chicken fat re mains, substitute an equal amount of butter for
the chicken fat called for in the recipe below.)
Sauce, crust recipes and assembly instructions below
SAUCE
3 Tbsp butter
3 Tbsp reserved chicken fat (if available—or use enough
additional butter to make 3 Tbsp)
6 Tbsp flour
5 C reserved chicken stock
1 C heavy cream
Salt, pepper, to taste
Melt together butter and chicken fat, and stir in flour to
make a smooth roux. Add chicken stock and cook, stirring constantly, until
sauce thickens. Add cream and let cook gently for 10 minutes, stirring
occasionally. Stir in salt and pepper to taste.
CRUST
2 C flour
2 tsp baking powder
½ tsp salt
3 Tbsp butter, softened
1 egg, beaten
1 C rich sweet milk
½ tsp rubbed sage
Fresh parsley, minced (up to ½ C)
Combine flour, baking powder, and salt, blending well. Cut
in butter. Add egg and blend, then add milk, sage, and parsley, mixing lightly.
PIE
Preheat oven to 350o. Arrange cut-up chicken in a
wide, shallow casserole. Cover with hot sauce. Drop crust by spoonfuls on top
of chicken and sauce to make an almost complete layer (bits of sauce should be
able to bubble up between spoonfuls of batter). Bake 30 minutes or until crust
is golden brown. Serve from casserole.
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