Creamed Chicken Filling:
1 (2 to 3 lb.) whole chicken
1 stick butter
1 cup flour
5 cups chicken broth
1-1/2 cups evaporated milk
1 cup onion
1 cup celery
1 cup peas
1 cup carrot
Salt and pepper, to taste
Crust:
4-1/2 cups flour
3-1/2 cups shortening
1-2/3 cups water
1 egg
3 tbsp. salt
3 tbsp. sugar
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Directions:
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Creamed Chicken Filling:
Boil chicken in water for 1 hour. Save chicken broth and set aside. Shred chicken and let cool. In a large saucepan, mix flour and butter to make a roux. Stir in chicken broth at medium heat. Add evaporated milk and vegetables. Blend well and add salt and pepper to taste. Mix until smooth; remove from heat and let cool.
Crust:
Mix ingredients and shape into a 1-1/2-inch wide log. Cut into eight pieces. Roll each piece evenly unitl 1/8-inch thick. Line four pot pie plates (6-inch size) with crust and save remaining four pieces for top crust. Fill pans with 1-1/2 cups cooled cream chicken mixture. Cover tops with last four crusts, seal with water and trim edges. Brush with egg wash (whipped egg). Bake at 375°F for 30 minutes or until filling overflows.
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Comments from Missy
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Flaky crust and ono (hawaiian word for delicious) filling.
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User Reviews: |
This was a great recipe!!! I changed it a little by adding 2 Cips of diced potatoes. I also added diced garlic for flavor. I can't wait to try this again. |
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This recipe is DE-licious!! I would cube the chicken next time instead of shredding. |
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WOW!!! Finally a recipe that DOES NOT use canned soup!! This is a terrific recipe and it tastes great. This is true down home style cooking. |
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