| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
American |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken; 3 to 3-1/2 lbs |
| 1/2 |
c |
"Chicken Soup Stock" (see recipe); or chicken broth |
| 1/2 |
c |
Cream; half-and-half or milk |
| 2 |
tb |
Each butter & flour; cooked to form a roux |
| 1 |
ts |
Salt |
| 1 |
ds |
Cayenne pepper |
| 2 |
cn |
(6.5-oz) diced clams; drained |
| 2 |
|
Hard boiled eggs; sliced |
| 1 |
|
Batch "Basic Easy Crust" (see recipe) |
INSTRUCTIONS
Old cookbooks offer strange combinations. At least they seem strange in
terms of today's eating habits. This dish was not considered particularly
off the normal track in earlier days. I have tried it and find it to be
delicious. There is nothing wrong with mixing seafood with chicken. And
besides, I need no excuse for putting clams in anything.
Cook the chicken according to the recipe for Chicken Pie with Biscuit
Topping. Remove skin and debone the chicken. Make your own broth if you
wish.
Heat the cream or milk along with the chicken stock. Thicken with the
roux as in the Chicken and Biscuit Topping recipe. Add the salt, cayenne,
and celery, and bring to a simmer. Add the chicken and drained clams. Place
in a baking dish just large enough to hold everything and top with the
sliced eggs. Roll out the crust and cover the pie. Bake at 375° for 45
minutes, or until the crust is golden brown and flaky.
Serve along with Cabbage and Salt Pork (see recipe), and you will have a
typical Colonial meal.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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