Friday, November 13, 2009

Nana's Chicken Pie

Submitted by Melissa Maxwell

I love pie!  Any kind, really.  (Except Mincemeat.)  This recipe is from my sister’s husband’s mother’s mother. It's one of those recipes that has been handed down for generations.  You must use her Never Fail Pie Crust for it to be just right. Chicken breasts will work in place of whole chicken, but the whole chicken is more flavorful.  *Please note that this is a Chicken Pie, not a Chicken Pot Pie.  Don't try to add vegetables to this.  Have them on the side.  Love the pie for what it is.

1 chicken (stewing hen)

2 pie crusts

1 ½ c. chicken broth

1 T. flour

4 pats of butter

salt and black pepper

Cook chicken in salted boiling water until done. Remove meat from bones, cutting into small pieces.

Mix white and dark meat. Line pie plate with bottom crust and add 3 cups chicken, broth, and flour. Top with 4 pats of butter, dash of salt, and plenty of black pepper. Moisten edge of bottom crust and top with 2nd crust, pressing edges together. Cut slits in top crust, then sprinkle generously with butter and flour that have been worked together.

Bake at 350 for 65 minutes.

Never Fail Pie Crust

Makes 2 pie crusts.

3 c. plain flour

1 ¼ c. shortening

1 tsp. salt

1 egg, well beaten

5 T. water

1 T. vinegar

Mix first three ingredients, cutting shortening in with pastry blender. Mix last three ingredients, stir into dry mixture. Mold into a ball. Roll out 2 crusts.

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