Note: This recipe is for my son Andy and his wife Ally, as it is his favorite.
1. Wash the chicken well, and cover it with cold water, add the carrots, onion, celery and herbs. Bring to a boil, simmer and skim. It will take about 45 minutes to cook the chicken.
2. Strain the broth and return it to the pot.
3. Remove the skin from the chicken, and take the meat off the bones in as large pieces as you can. You will get about 1/3 the weight of the dressed chicken, or about 20 oz of meat from a 3-3/4 lb chicken. Dice the meat large, and combine with the reserved vegetable.
4. Add the bones back to the broth, and reduce on a high fire to one quart.
5. Roll out the pie dough into an 1/8 inch thick circle. Prick it in a wedge design so that it will cut wedges easily. Bake at 425 F till lightly browned, turning it to equalize the heat.
6. Make a roux of the chicken fat or butter and flour. Add the strained reduced quart of broth and bring to a boil while stirring. Simmer for 5 minutes and season with salt and pepper. Add some additional and snipped dill chopped parsley if desired.
7. Add the diced chicken and vegetables and reheat in the sauce. Add the frozen peas and heat in the sauce for a minute or two.
8. Cut the baked pie dough in wedges, and plate them, spooning the sauced chicken and vegetables over it.
© 1997, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 2007, Forkmedia LLC. All rights reserved.
Modified October 2007
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