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Dodge County Extension 1976 homemade all the way old recipe. She says this dish freezes and reheats well. I think you might be able to make a couple of pies out of this recipe even though she says one.
- 2267.96 g chicken
- 1 stalk celery
- 14.79 ml salt
- 1.23 ml peppercorn, whole
- 1 sprig parsley
- 1 bay leaf
- 78.07 ml butter
- 236.59 ml onion, chopped
- 236.59 ml carrot, chopped
- 236.59 ml celery, chopped
- 1 potato, chopped
- 59.14 ml peas
- 118.29 ml flour
- 473.18 ml chicken broth
- 236.59 ml cream, 1/2 and1/2
- 4.92 ml salt
- 1.23 ml pepper
- 709.77 ml flour
- 4.92 ml salt
- 236.59 ml lard or 236.59 ml shortening
- 1 egg, slightly beaten
- 73.94 ml water, ice
- 14.79 ml vinegar
- 1 egg yolk
- 14.79 ml milk
- Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
- Heat chicken fat or butter in skillet.
- Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
- Stir in flour until blended.
- Stir in chicken broth and 1/2 and 1/2 cream.
- Cook and stir over medium heat until mixture boils.
- Season with salt and pepper.
- Combine with chicken and pour mixture in 2 quart baking dish.
- Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
- Cover chicken mixture; fold excess pastry under and crimp edge.
- With a sharp knife cut a small diamond in middle of top crust.
- Brush generously with egg yolk and milk topping mixture.
- Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
- For pastry,combine flour and salt; cut in lard.
- Mix egg, ice water, and vinegar.
- Gradually stir into flour. Mix.
- Roll out.
- This dish freezes and reheats well.