Chicken Pie
- Cooked chicken
- 1 1/3 cups thickened gravy
- Pastry crust
- For the pastry crust:
- 1 cup flour
- 1/4 cup shortening, part chicken & part beef fat
- 1/4 cup ice water
- 1/4 tsp salt
- 1/2 tsp baking powder
- Butter
Cut the meat from the drumsticks. Disjoint and use the wings, the second joints, neck and any other pieces. The small bones add flavor to the pie. Put in a suitable baking dish.
Season the chicken well. Pour the thickened gravy over it, which can be made from the water in which the chicken was cooked. Cover with a pastry crust.
To make the crust, sift the salt, flour and baking powder together. Chop in the fat, moisten with ice water and roll, roll, roll out.
Put bits of butter over the crust using a tablespoon. Sprinkle with a little flour and roll, roll, roll up like a jelly roll. Set aside in the refrigerator until ready to use for the pie.
When rolling out the crust, make several slits in it so that the steam may escape. It is helpful to have a cup in the bottom of the dish to collect the gravy.
Season the chicken well. Pour the thickened gravy over it, which can be made from the water in which the chicken was cooked. Cover with a pastry crust.
To make the crust, sift the salt, flour and baking powder together. Chop in the fat, moisten with ice water and roll, roll, roll out.
Put bits of butter over the crust using a tablespoon. Sprinkle with a little flour and roll, roll, roll up like a jelly roll. Set aside in the refrigerator until ready to use for the pie.
When rolling out the crust, make several slits in it so that the steam may escape. It is helpful to have a cup in the bottom of the dish to collect the gravy.
Submitted by Feb 16, 2010
15 min
30 min
45 min