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Deep-Dish Chicken Pie

 

22

Yield

6

servings

Prep

30

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

5 pounds broiler fryers
cut up
*
½ teaspoon black pepper
½ teaspoon marjoram
*
1 x water
*
1 x salt
*
2 each carrots
sliced
1 each celery stalks
sliced
¾ pound onions
mall,white
1 x all-purpose flour
ll-purpose
*
1 ¾ cups light cream (half&half)
1 package lima beans
baby, frozen
*
½ pound mushrooms
mall
1 cup vegetable shortening
*
2 tablespoons vegetable shortening
1 each egg yolks
*

Directions

  1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper, marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender.

  2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to handle; remove and discard bones and skin; cut meat into 1" pieces.

  3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. With slotted spoon, remove vegetables to medium-sized bowl.

  4. In small bowl, blend ½ cup flour with ¾ cup half-and-half; gradually stir into broth in saucepan; stir in remaining half-and-half. Over low heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked vegetables, thawed lima beans, mushrooms, and 1½ teaspoon salt. Spoon mixture into 13x9" baking dish .

  5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and 1½ teaspoon salt. With pastry blender or two knives used scissors fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle about ½ cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball.

  6. On lightly floured surface with floured rolling pin, roll two-thirds of dough into 15x11" rectangle. With knife, cut several small slits in center of pastry. Place pastry loosely over chicken mixture. Trim pastry edge, leaving 1" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge. Roll and cut remaining dough to make decorative design for top of pie.

  7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken mixture is heated through.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 27841% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 58mg 2%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 17%
Sugars g
Protein 16g
Vitamin A 76% Vitamin C 17%
Calcium 11% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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