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Chicken
Potpie I
Prep Time: 30 min.
Cooking Time: 2 hrs. 40 min.
Baking Time: 15 min.
Ingredients:
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1 - stewing chicken
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2 - pints water
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2 - small onions
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1 - teaspoon salt
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1/4 - teaspoon pepper
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2 - cups salted water
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1 - chicken giblets
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4 - Tablespoons all-purpose flour
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4 - Tablespoons butter
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1/ - cup diced celery
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2 - Tablespoons parsley, chopped
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1 - onion, minced
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Biscuit dough
1-1/2 - cups all-purpose flour,
sifted
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1-1/2 - teaspoons baking powder
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1/8 - teaspoon salt
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1 - Tablespoon butter, softened
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1/4 - cup milk
Directions:
Preheat oven to 450° F.
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Wash the chicken, cut up and place in
water in stockpot at moderate heat.
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Add the onions and cook for 2 hours
and 30 minutes.
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Season and remove chicken from the
broth.
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Remove the meat from the bones.
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In the salted water, cook the giblets
until tender, drain, and mince.
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In a frying pan, brown the flour in
the butter.
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Thin with the 1-cup chicken broth.
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Add the celery and parsley.
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Add the onion, giblets, 1-cup chicken
broth, and cook for 3 minutes.
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Butter a baking dish, line with the
chicken, pour the sauce over all, and drop tablespoonfuls of biscuit
dough on top, not too close together to make the crust.
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To make the biscuits, sift the flour,
baking powder and salt 3 times.
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Cut the butter into the flour, mix,
and stir in the milk.
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Roll out lightly on floured board, cut
in square shapes.
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Bake the potpie for 15 minutes or
until biscuit crust has browned.
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All text is available under the terms of the GNU Free Documentation
License.