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Chicken Pie
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Serves/Makes:6 or more.

  • 4 lbs (1.8 kg). chicken breasts, skinned, boned
  • 3 cups (700 ml) chicken broth
  • 1 cup (225 ml) flour, for dredging
  • 2 cups (475 ml) flour
  • 1 cup (225 ml) vegetable oil, for frying
  • 1 tbsp (15 ml) baking powder
  • 1 onion, diced
  • 1 tsp (5 ml) salt
  • 1 tbsp (15 ml) salt
  • 2 tsp (10 ml) sugar
  • 1 tsp (5 ml) pepper
  • 1 egg
  • 1 cup (225 ml) cold water
  • 1 cup (225 ml) milk
  • Coat chicken with the dredging flour; reserve unused flour for making the gravy.
  • Heat oil in a skillet; brown chicken, a few pieces at a time.
  • Remove each browned piece and put into a large pot.
  • Add the onion, the 1 tbsp (15 ml) of salt and pepper to the pot of chicken and cover all with boiling water.
  • Simmer, covered, until chicken is very tender, about 20 minutes.
  • Remove chicken pieces from the pot and place in a 13x9" baking dish.
  • In a saucepan, use dredging flour leftovers to measure 4 tbsp (60 ml) flour; add the 1 cup (225 ml) cold water slowly, stirring often, to get out the lumps; add the chicken broth. Simmer, stirring, until thickened and smooth; pour over chicken.
  • Preheat oven to 300 degrees (150 C.).
  • Cover baking dish with aluminum foil and bake chicken for 40 minutes.
  • Meanwhile, sift together the 2 cups (475 ml) flour, baking powder, the 1 tsp (5 ml) salt and sugar.
  • In a small bowl, mix together the egg and milk.
  • Just before you remove chicken from the oven, stir together the flour mixture and egg mixture (DO NOT BEAT).
  • Place spoonfuls of dough on top of chicken to cover all. Return baking dish to oven as quickly as possible.
  • Bake for 20 minutes more.
  • Place a portion of biscuit on a plate, upside-down, and spoon chicken and gravy over all.
I believe I got this recipe from the Laura Ingalls Wilder cookbook, but adapted some of it to my tastes.

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