| INGREDIENTS: |  |
Pie Crust:
2 cups flour
1 cup Crisco butter shortening
1 teaspoon salt
10 tablespoons ice water
Chicken Pie:
1 whole fresh chicken
10 chicken bouillon cubes
1 stick butter or margarine
1/3 cup diced celery
1/3 cup diced carrots
1/4 cup diced onion
1 teaspoon seasoning pepper
1/4 cup flour
2 cups chicken broth | |
| INSTRUCTIONS: | |
Cook 1 whole chicken in water about 3/4 way up on chicken, add 10 chicken bouillon cubes. Cook until fork tender. Approximately 1-1/2 hours. DO NOT OVER COOK. Remove from heat and allow to cool. When chicken is cool enough; remove from bone.
Melt 1 stick of butter or margarine. Add 1/3 cup diced celery, 1/3 cup diced carrots, 1/4 cup diced onion and 1 teaspoon seasoning pepper. Stir in 1/4 cup flour, add 2 cups chicken broth. Let come to a boil and cook until it slightly thickens.
Add 3 heaping cups of chicken pieces. (optional: add 1 tablespoon pimento to color)
Note: To have a more moist pie you may have to add more chicken broth.
Roll out pie crust and line bottom and sides to lip of a baking dish. Pour in filling. Roll out additional pie crust and cover filling. Pinch edges together to seal crust. Prick entire top of crust with a fork.
Bake in a 350 degree oven for 1 hour. | |
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