Ingredients: |
Ingredients: 5 pounds of skinless, meaty chicken (breasts & thighs best)
1 large onion, quartered
2 1/2 cups cubed potatoes
1 1/2 cups finely chopped onions
4 medium carrots (1 1/2 cups) julienne cut
1 cup sliced celery
2/3 cup flour
2 cups flour
4 tsp baking powder
1 beaten egg
1 cup milk
3 TB melted butter
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Directions: |
Directions:In a dutch oven, combine chicken & 6 cups of water, quartered onion & 1 TB of salt. Bring to a boil, reduce to simmer, cook about 40 minutes until tender. Remove chicken from broth (put broth into frig for later) & let cool until cool enough to debone & cut up into small pieces
In another pot, cook potatoes, onions, carrots & celery in a small amount of boiling water until tender ( about 10 minutes) Drain.
Divide chicken & vegetables into 2 ungreased casseroles
FOR GRAVY:skim fat from broth, strain broth & reserve 4 cups. Return broth to Dutch oven & heat through
Stir together 1 cup of water, 2/3 cup of flour& 1/2 tsp of pepper & add to broth
Cook & stir until thickened & bubbly. Remove from heat, cover & keep warm
FOR CRUST: in a large mixing bowl, stir together 2 cups flour, baking powder, & 1/2 tsp salt.In medium bowl combine egg, milk & melted butter. Stir just until moistened.
Divide warm gravy between the 2 casseroles
Drop dough in small rounds atop warm gravy
Bake immediately in a 450º oven for 10 minutes, reduce to 400 & bake 8 to 10 minutes more until golden brown. Serve warm
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This recipe for Chicken Pie with Butter Crust is from