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DEEP-DISH CHICKEN PIE

Category:    Pies, Chicken
Yield: 8 servings
 
      5 lb Broiler-fryers,cut-up                    Flour,all-purpose
    1/2 ts Pepper                          1 3/4 c  Half-and-half
    1/2 ts Marjoram leaves                     1 pk Lima beans,baby,frozen(10oz)
           Water                             1/2 lb Mushrooms,small
           Salt                                1 c  Shortening
      2    Carrots,large,sliced                2 tb Shortening
      1    Celery stalk,large,sliced           1    Egg yolk
    3/4 lb Onions,small,white             
 
  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.
 

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