Vermont Chicken Pie
7-10 lb stewing chicken, cut into 4 pieces
3 medium yellow onions, peeled and sliced
2 carrots, peeled, trippedm, and sliced
1 rib celery, trimmed and sliced
1/2 cup celery leaves, chopped
3 sprigs fresh parsley
2 sprigs fresh sage
1/2 tsp freshly ground white pepper
1/2 cup flour
3 1/3 cups flour
2 tbsp baking powder
1 tsp salt
9 tbsp cold butter, cut into pieces
1 cup plus 2 tbsp milk
For the filling: put chicken, onions, carrots, celery, celery
leaves, parsley, sage, pepper, and 12 cups cold water into a large
pot. Bring to a boil over high heat, skimming off any foam as it
appears. Reduce heat to low and simmer until chicken is very
tender, 1 1/2-3 hours, depending on the weight and age of bird.
Transfer chicken with a slotted spoon to a bowl and set aside to
let cool briefly. Remove meat from bones and transfer to a bowl;
discard skin and retunr bones to stock. Cover meat with plastic
wrap and refrigerate overnight. Increase heat to medium and continue
simmering stock until rich and golden, about 3 hours more. Strain
stock, discarding solids. Set aside to let cool, then cover and
The next day, remove and discard solid layer of fat from stock,
then transfer stock to a medium pot and boil over medium heat until
reduced by half (to about five cups), 1-1 1/2 hours.
Preheat oven to 475 degrees. Cut meat into large pieces and put
into a large baking dish in an even layer. Whisk together flour
and 1 cup water in a bowl until smooth, then whish into stock over
medium heat, whisking constantly, until thickened, 4-6 minutes.
Season to taste with salt, then ladel gravy over chicken. Bake
until hot and bubbling, 10 minutes.
For the biscuits: sift together flour, baking powder, and salt into
a large bowl. Use two knives to work butter into flour until it
resembles coarse meal. Stir in milk with a fork until dough holds
together. Transfer to a floured surface and roll out to a thickness
of about 1/2 inch. Use a 3 inch round cookie cutter to cut out 12
disks, rolling out dough again if necessary.
Remove baking dish from oven and arrange biscuits on top of chicken
and gravy in a single layer. Return dish to oven and bake until
biscuits are fluffy and golden brown, about 20 minutes. Set pie
aside on a rack and let cool for 10 minutes before serving.