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Homestead Chicken Pie

Ingredients & Directions


1 Broiler/Fryer Chicken, cut
-up
4 c Water
1 Rib Celery,W/Tops, cut up
1 sm Onion, stuck with cloves
2 ts Salt
1/4 c Margarine
1/4 c Flour
2 1/2 c Chicken Broth
Egg Yolks
1/2 c Half And Half( Or Milk)
1/2 ts Salt
1/2 ts Pepper
2 c Flour
1 tb Baking Powder
1/2 ts Salt
1/4 ts Baking Soda
1/2 c Butter
2/3 c Buttermilk

In large kettle, boil chicken,celery,onion and salt. Skim foam. Cover,
simmer 2 hours. Cool in broth. Remove chicken, discard bones. Strain broth.
Put chicken in casserole. In saucepan,melt fat, stir in flour until smooth,
cook 3 minutes. Gradually add broth, stir until thick and smooth. Remove
from heat. Beat in egg yolks with 1/2 and 1/2, stir in sauce. Season with
salt and pepper. Return in heat, cook one minute. Pour over chicken. Mix
flour, baking powder, salt and baking soda, cut in butter to small pea
size. Stir in buttermilk and blend. Knead 4-5 times. Roll to 1/2 inch
thick, cut into 2 inch rounds. Place on chicken.Bake in 425 F oven, 20
minutes or until biscuits are down (brown) and chicken is hot and bubbly.If
you choose, you may use Bisquick’s dumpling recipe unstead of homemade
biscuits,or you may use a tube of rolls (like Pillsbury) laid over the hot
chicken mixture.


Yields
4 Servings

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