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Ingredients
- 3 x or possibly 4 c. cooked (hen) chicken
- 1/2 c. butter
- 3 x or possibly 4 hard boiled Large eggs, sliced
- 1 c. flour
- 1 c. lowfat milk or possibly water
- 1 tsp table salt
- 1/2 tsp black pepper
- 5 c. chicken stock
- 1 1/3 c. sifted all purpose flour
- 1/2 c. shortening (Crisco)
- 1/2 tsp salt
- 3 Tbsp. warm water
Directions
- For the chicken: Prepare and boil a hen, if possible. Add in a piece of celery to the pot and about 1/4 of a sweet onion to the pot. Use best meat for the following or possibly use boiled chicken breast quarters - with skin and bones. (Use stock in stock below. When done, remove skin, bones. Chop chicken and proceed:
- Arrange chicken in bottom of baking pan. Cover with sliced boiled, Dot with butter and cover with sauce
- Sauce:Mix flour, lowfat milk, salt and pepper. Pour into boiling chicken stock. Pour sauce over the chicken and Large eggs. Top with pastry. Bake at 375 Degrees F. till pastry is well browned.
- STOCK POT
- All bony piece of chicken:wings, backs, necks, giblets, bones from that you have removed cooked chicken
- carrots, onion pcs, celery tops, etc.
- Salt & Pepper to taste (Watch salt as it reduces and can be too salty)
- Combine ingredients in a generous pot of warm water. Boil, strain, chill. Fat comes to the top when refrigerated, so you can throw away some.
- HOWEVER, it is the fat which imparts flavor. LEAVE SOME.
- Pie Crust:Preheat oven to 425 Degrees F. Sift flour before measuring. Spoon into measuring c. - don't pack down. Add in salt. Cut shortening in flour, leaving mix fairly coarse. Sprinkle with water 1 Tbsp. at a time. Toss with fork. Work dough into a hard ball with hand. Press into a circle on a slightly floured surface. Roll dough to 1 inch larger than pie pan. Place on 9" pan, flute edges with a fork. Bake 10-15 min on till brown.
- DELICIOUS!!!
- Note: Although Pie Crust recipe is given below, I use Pillsbury Refrigerated Pie Crust for this. Follow directions on package. I would cook this in a 3 qt casserole and spread it out, topping it with plenty of sauce and crust.
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