Chicken Pie

From Yankee Magazine's Great New England Recipes

Poultry Recipes | Pies and Pastries Recipes

Yield: Serves 6.

"My father never allowed us to have spices. In my chicken pie there are no spices, only the salt in the water that the chicken stews in."

• 3-pound roasting chicken, giblets removed
• 2 teaspoons salt
• Water
• 1 can onion soup
• Flour dissolved in water
• 1 teaspoon Gravymaster (optional)
• Pastry for double-crust pie (recipe follows)
• 2 tablespoons butter

Stew chicken in salt and water to cover for about 1-1/2 hours. When done, pull meat off bones and cut into bite-sized chunks. Refrigerate until following day.

Skim most of the fat off top of the chicken broth, leaving just enough for flavor. Add soup to broth and bring to a boil. Thicken with a paste made from flour and water, using as much as necessary for desired consistency. Add Gravymaster for coloring if desired. Strain gravy to remove onions. Put bottom crust in pie plate, fill with chicken, and cover with 1-3/4 cups gravy. Cover with top crust, spread with butter, and bake at 400 degrees F for 30 minutes. Serve hot with extra gravy.

Pie Crust

• 1 pound lard
• 1 tablespoon salt
• 5-1/4 cups flour
• 1 cup water

"The pie crust recipe I use is my mother's. It's as easy as rolling off a log. The secrets are using lard for flavor and plenty of water. Most pie crust is like cardboard because the dough lacked water."

Soften lard until it is pliable and put in mixing bowl. Add 1 tablespoon salt and the flour, and mix thoroughly with your hands until mixture is like soft putty. Add water and mix well. Section off dough for 4 double crusts. Freeze 3 sections in separate plastic bags. Roll dough thin for 1 double-crust pie. Enough for 4 double-crust pies.

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