| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Dutch | Pies, Poultry, Main dishes | 8 | Servings |
INGREDIENTS
| 5 | lb | Broiler-fryers,cut-up |
| 1/2 | ts | Pepper |
| 1/2 | ts | Marjoram leaves |
| Water | ||
| Salt | ||
| 2 | Carrots,large,sliced | |
| 1 | Celery stalk,large,sliced | |
| 3/4 | lb | Onions,small,white |
| Flour,all-purpose | ||
| 1 3/4 | c | Half-and-half |
| 1 | pk | Lima beans,baby,frozen(10oz) |
| 1/2 | lb | Mushrooms,small |
| 1 | c | Shortening |
| 2 | tb | Shortening |
| 1 | Egg yolk |
INSTRUCTIONS
1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper, marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender. 2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to handle; remove and discard bones and skin; cut meat into 1" pieces. 3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. With slotted spoon, remove vegetables to medium-sized bowl. 4. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually stir into broth in saucepan; stir in remaining half-and-half. Over low heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt. Spoon mixture into 13x9" baking dish. 5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and 1 1/2 teaspoon salt. With pastry blender or two knives used scissors fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball. 6. On lightly floured surface with floured rolling pin, roll two-thirds of dough into 15x11" rectangle. With knife, cut several small slits in center of pastry. Place pastry loosely over chicken mixture. Trim pastry edge, leaving 1" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge. Roll and cut remaining dough to make decorative design for top of pie. 7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken mixture is heated through. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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