Vintage Chicken Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the chicken:
4 pound whole chicken
1 onion halved
1 rib celery cut into 2-3 pieces
Herb bouquet of fresh parsley, fresh thyme, and a bay leaf
2 teaspoons salt
12 whole peppercorns
For the pie:
3 cups cooked, shredded chicken
2 cups chicken broth
10.5 ounces cream of chicken soup
1 cup self-rising flour
½ teaspoon ground black pepper
½ teaspoon salt
½ cup butter, melted (1 stick or 8 tablespoons butter)
1 cup buttermilk
Instructions
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Directions: |
Directions:Place the chicken, onion, celery, bouquet garni, salt, and peppercorns in a large pot. Add water to cover the ingredients by about 1 inch.
Add water to cover the chicken by about 1 inch.
Bring the pot to a boil, reduce to low heat and simmer until the chicken is cooked through (about 35 minutes).
Remove from the heat and let stand at room temperature until cool enough to handle.
Remove all meat from the chicken and discard the skin and bones. Save 2 cups of the broth for use later in the recipe.
Make the Chicken Pie
Preheat the oven to 425 degrees.
Put the shredded meat from the chicken in the bottom of a 2-quart (8x8) casserole dish.
In a medium saucepan, combine the broth and cream of chicken soup. Bring the mixture to a boil. Remove from the heat and pour over the shredded chicken.
In a medium mixing bowl, combine the flour, salt, and pepper. Whisk in the melted butter and buttermilk. Pour this over the top of the casserole without stirring it into the chicken mixture.
Bake for approximately 45 minutes or until the crust is brown and the filling is bubbly. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour 30 minutes |
Personal
Notes: |
Personal
Notes: Notes
Ingredients --
Choose a whole chicken weighing about 3 ½ to 4 pounds. Or take a shortcut and use a purchased rotisserie chicken and use purchased broth.
A bouquet garni is simply a bundle of fresh herbs. To make a bouquet garni, cut a short piece of kitchen twine (about 6 inches). Place the herbs in a small stack on top of the twine. Wrap the twine around the herbs to make a little bundle and tie the ends to secure. For this recipe I've used fresh parsley, fresh thyme, and a bay leaf. To use dried herbs in this recipe, substitute ½ teaspoon dried thyme, 1 tablespoon dried parsley and of course, the bay leaf is already dried. You can tie them up into a little cheesecloth packet to keep your broth as clear as possible.
Buttermilk makes the crust rich with a slight tangy flavor. If you don't have buttermilk you can make an acceptable substitute by stirring one tablespoon lemon juice or vinegar into one cup of whole milk.
If you don't wish to use canned cream of chicken soup, you can easily make your own. A fellow blogger, Gimme Some Oven has an excellent recipe for Condensed Cream of Chicken Soup.
Tips and Variations --
Some cooks add sliced hard-boiled eggs in with the shredded chicken. If you'd like to try that, use two or three eggs, slice them about ¼-inch thick and fold them in before pouring over the broth and soup mixture.
Turn this recipe into a Turkey Pie by using Thanksgiving leftovers in place of chicken.
This is a great recipe to take to a potluck or to a neighbor who may be under the weather. If cooking for a neighbor, I'd cook the recipe, let it cool, and include instructions for how to reheat (350 degree oven for 15-20 minutes.)
Even though this is an heirloom recipe, you can certainly play around with it to make it your own. I'd recommend adding some poultry seasoning, garlic powder, and red pepper flakes. Or even try making it a curry chicken pie with a teaspoon or so of curry powder stirred in. Or turn it into a Mexican chicken pie with the addition of cumin.
Storage and Reheating --
Keep leftovers well sealed in the refrigerator for up to three days. Reheat individual portions in the microwave.
To freeze, allow to cool completely. Wrap tightly in plastic wrap covered with aluminum foil. Freeze for up to three months. To reheat, thaw in the refrigerator overnight. Bring to room temperature and warm in a 350 degree oven for 20 minutes or until heated through.
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