I love a chicken pot pie. This is almost that!
The biggest difference with this recipe and a traditional chicken pot pie is that there are no vegetables in the pie.
Yes, the celery and carrots are used when cooking the chicken. This gives the broth a lovely rich flavor.
The chicken is moist from braising in the water.
The gravy is full of flavor. The spices blend very nicely. Added to the chicken broth, the gravy is rich, thick and flavorful.
I used the Rich Pastry recipe for the crust. It was a lovely crust, nice and flaky.
We didn’t even miss the vegetables.
MAINE CHICKEN PIE
1 Stewing Chicken
1 1/2 Quarts Water
2 Teaspoons Salt
1 Small Onion
1 Carrot
1 Stalk Celery
3/4 Teaspoon Monosodium Glutamate
3 1/2 Cups Chicken Broth
1/2 Cup Sifted Flour
1/2 Teaspoon Onion Salt
1/2 Teaspoon Celery Salt
Dash Pepper
3 Drops Yellow Food Coloring
Pastry
Place chicken in a large kettle. Add water, 1 teaspoon salt, onion, carrot, celery, and 1/2 teaspoon monosodium glutamate. Simmer, covered, for 3 1/2 hours. Remove the bird to a rack. Strip meat in large pieces. Refrigerate when cooled. Combine flour, onion salt, celery salt, pepper, remaining salt, and remaining monosodium glutamate with 1/2 cup chicken broth. Mix until smooth. Heat 3 cups chicken broth to boiling. Add flour mixture, whisk to prevent lumping. Cook over medium heat, stirring constantly, until smooth and thickened. Add food coloring. Add chicken and blend well. Line a deep 9 inch pie plate with pastry. Fill with chicken mixture. Cover with pastry. Seal and flute edges. Make several venting slits in the top. Bake in a 400 degree oven for 45 minutes.
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