Riverboat Chicken Pie

Name: Riverboat Chicken Pie
Ingredients: 1 (3 to 3 1/2 lb.) broiler fryer chicken, cut up; 2 c. water; 1 onion, sliced; 1 1/2 tsp. salt; 1/4 tsp. pepper; 2 c. sliced celery; 1/2 c. light cream; 1/4 c. flour; pastry for 2 crust pie

9 ingredients

14 steps

Ingredients

1 (3 to 3 1/2 lb.) broiler fryer chicken, cut up
2 c. water
1 onion, sliced
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. sliced celery
1/2 c. light cream
1/4 c. flour
pastry for 2 crust pie

Directions

1

Place chicken pieces, white meat on top, in bottom of a roomy pan.
2

Add onion, water, salt, pepper and celery.
3

Bring to a simmer.
4

Cover and simmer for about 45 minutes or until tender. Lift pieces of chicken from broth.
5

Strain broth and return it to a clean saucepan.
6

Bring to a gentle boil until reduced to 2 cups. Remove skin from chicken and cut meat into coarse bits.
7

Add cut up chicken to reduced broth.
8

Blend the cream gradually into flour, stirring to make perfectly smooth.
9

Add to chicken and broth and stir constantly over moderate heat until smooth and thickened.
10

Remove from heat.
11

Line bottom and sides of 9-inch pie pan with pastry dough.
12

Place chicken mixture on top and cover with crust.
13

Cut 2 to 3 slits into top.
14

Bake in 400° oven for 30 minutes.