"If the Amish
make it, you'll find it at Amish Pleasures."
Old-Fashioned Chicken Pie
crust for individual ramekins for 6 or for large baking pan.
Place chicken in a 4-6 quart Dutch oven or heavy pot with lid.
Add enough water only to cover the chicken, saffron, salt, and pepper.
Cover and bring to a brisk boil. Reduce heat and simmer for 1 hour.
Remove chicken and debone. Reduce chicken broth to about 2 cups and
thicken with arrowroot or cornstarch. Add the chicken, potatoes, peas,
celery, and carrots to the broth and pour into unbaked pastry crusts.
Cover with crust and slit top to allow for steam to escape. Bake in a preheated oven at
350° F. for 1 hour 15 minutes.
Serves 6-8 or makes 2 (10"-deep) pies
2 quarts water
1 T. salt
freshly ground pepper
3 med. potatoes, diced
1 c. fresh or frozen peas
1/2 c. chopped celery
1 c. diced carrots
2 T. arrowroot or cornstarch dissolved in 1/4 c. cold water
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
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