. It was full of comfort food recipes from the the tollhouse restaurant which invented the famous cookies. When I saw this recipe for chicken pie I immediately wanted to make it for my new husband, so I pulled out my notebook and wrote it down. It was a hit the first time I made it - maybe it's because of this chicken pie that he has stayed with me for another 30 years.
While my chicken was simmering this afternoon, I wondered if it would be possible to find that old cookbook again. So I searched on Amazon, and lo and behold there it was! Of course I couldn't resist ordering it. I'm guessing it will have more recipes that I will want to share. I changed the original recipe a bit to suit our tastes (added the carrots and seasoning). My family loves this. I bet yours will too!
Chicken Pie
Pastry for double crust pie
1 whole chicken
3 stalks celery
1/2 onion
4 carrots
4 Tablespoons butter, melted
4 Tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon marjoram
- Disjoint the chicken and place in a pan with 3 cups of water, the celery and onion, and a couple of carrots. Cover and cook until the meat is ready to drop from the bones.
- Remove the chicken from the liquid, saving the stock but straining out the vegetables. Remove the skin and bones and cut chicken into good-sized pieces. Set aside.
- Cut up remaining carrots and cook them until tender. Set aside.
- Line deep dish pie pan with pastry, roll out top crust and set aside in readiness.
- Blend together the butter, flour, salt, pepper and marjoram. Add the hot chicken stock that the chicken was cooked in (2 cups). Cook until thickened - this will only take a couple of minutes. Add the cooked carrots.
- Arrange the chicken on the pastry in the pie pan. Pour sauce over chicken, then cover with top crust. Flute edges and cut steam vents in top crust.
- Bake at 450 degrees until the crust is brown and the sauce bubbles.
