There’s no bottom crust and no vegetables baked in this pie – just tender pieces of chicken surrounded by a rich brown gravy, topped with a pastry cover and baked until bubbling hot and golden brown. –Publick House, Sturbridge, Massachusetts
Yield:
Serves 6Ingredients
1 chicken (about 5 pounds)
Onion
Celery
Carrot
Salt and pepper
6 cups chicken stock
6 tablespoons margarine
6 tablespoons flour
2 tablespoons Chablis
Kitchen Bouquet
3 cups pastry flour
1-1/2 cups shortening
1 teaspoon salt
Milk
Instructions
Cook chicken until tender with enough water to cove; onion, celery, carrot, salt, and pepper. When cooked remove chicken meat from bones and cut into large pieces. Place in 13×9-inch baking dish.
Make gravy by bringing to a boil 6 cups chicken stock. Melt margarine, add 6 tablespoons flour, and stir to blend. Add hot stock and cook until thickened. Add wine, season with salt and pepper, and darken with Kitchen Bouquet. Pour gravy over chicken in baking dish.
Make pastry cover by combining pastry flour, shortening, and 1 teaspoon salt. Add enough milk for proper consistency, roll out on floured board, and place over chicken. Bake at 375 degrees F until chicken and gravy are sizzling hot and pastry is nicely browned.
Individual casseroles may be used in place of a single larger baking dish.
