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Mom's Arkansas Chicken Pie Recipe

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This recipe for Mom's Arkansas Chicken Pie is from Nana Hood's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 broiler-fryers quartered
6 c. water or chicken broth
1 c. chopped celery
1 carrot, chopped
1 onion, chopped
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
1/2 c. butter
1/2 c. flour

Crust:
3 c. all purpose flour
1 tsp. salt
4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. soured cream
2 eggs-beaten
light cream
Directions:
Directions:
Combine chicken, water, celery, carrot, onion, bay leaf, salt and pepper in a large kettle. Bring to a boil; lower heat; cover. Simmer until tender.
Remove chicken; reserve broth, de-bone chicken, discard skin; strain broth into a 4 c. measure. Chill quickly in freezer until fat solidifies. Skim 1/2 fat from broth and reserve; add milk if necessary to make 3 1/2 c. broth. (You can make the recipe a day ahead to this point.)
Melt butter in a large saucepan. Stir in flour, blend in broth.
Cook, stirring constantly, until mixture thickens and bubbles. Season to taste. Add chicken pieces and keep warm while making crust.
To make crust: Sift flour, salt, baking powder and baking soda into a large bowl. Combine sour cream and eggs; stir into flour mixture.
Ladle chicken and sauce into a shallow 13x9x2 inch baking pan. Spoon crust mixture over chicken. Brush with light cream.
Bake at 425º for 20 minutes until bubbly and browned.

 

 

 

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