LOCATION: Recipes >> Entrée Pies >> Potpie 09
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Potpie 09
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Chicken Pie
2 cut-up broiler/fryers
1 large onion,quartered
4 carrots, scraped and cut into pieces
2-3 cups water
1/4 tsp rosemary
1/2 tsp thyme
1/4 tsp marjoram
2 tsp salt
1 tsp pepper
10-oz pkg frozen peas
1/3 cup butter
1/3 cup flour
1 cup cream
3 cups flour
1/2 tsp salt
1 cup shortening
1/2 -3/4 cup cold water
Put chicken into pot with onion and carrots. Add water to cover,
rosemary, thyme, marjoram, 1 tsp salt and 1/2 tsp pepper. Bring
to boil and simmer, covered, for about 45 minuts or until chicken
is cooked. Drain chicken and reserve broth. Remove bones and skin
from chicken pieces and cut meat into bite-sized chunks. Return
chicken to vegetables and add frozen peas. Remove 1 1/2 cups broth
from pot. Melt butter in saucepan and blend in flour. Gradually
add hot broth and cream, stirring constantly until thickened and
smooth. Add remaining 1 tsp salt and 1/2 tsp pepper. Pour sauce
over chicken and vegetables; add more broth if necessary.
Cut shortening into flour mixed with salt. Add water. Mix well
to form ball. Roll out top and bottom crusts. Place bottom crust
in 9" deep-dish pie plate. Pour in chicken mixture and cover with
top crust. Brush with milk. Pierce three small holes in top crust
to let steam escape and put ring of foil around edge to prevent
over-browning. Bake at 350 degrees for 35-40 minutes, or until
brown, removing tin foil after about 10 minutes. Serves 6-8
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