Chicken pie

Chicken pie

Ingredients/Components

• salt - 1 tsp
• flour - 3 c
• butter - 1/4 c
• water - 1/2 2/3
• shortening - 3/4 c
• cream - 2 Tbsp
• light cream - 1 c
• egg, separated - 1 item
• chicken broth - 1 c
• bread crumbs - 1/4 c
• parsley - 2 Tbsp
• slices ham - 6 item
• chicken, chopped - 1 c
• sliced chicken

How to make chicken pie:

Crust: Sift flour and salt together. Cut in butter and shortening until size of peas. Sprinkle water over mixture a little at a time while tossing lightly with a fork. Form into a ball. Place on floured board. Roll to form a rectangle 21 x 14-inches. Cut into six 7-inch squares.

Top pastry with slice of ham and a few pieces of chicken. Top with chicken stuffing. Shape each square into an individual pie by moistening edges and bringing corners to center. Seal by pressing together with fingers. Cut slits for escape of steam. Brush with slightly beaten egg white. Place on ungreased baking sheet. Bake at 400° for 25 to 30 minutes. Serve hot with chicken sauce.

Stuffing: Combine egg yolk, cream, 1 cup chopped chicken, bread crumbs and parsley. Season to taste.

Sauce: Melt butter; blend in flour. Add chicken broth and cream. Cook until thickened, stirring constantly. Season to taste. Keep warm until ready to serve.

This recipe may be made early in the day and baked just before serving.

Recipe categories: Chicken, Poultry, Meat.