Chicken Sea Pie Recipe

Chicken Sea Pie Recipes

Ingredients :

4 cups sifted all-purpose flour

4 tsp baking powder

1 tsp salt

pinch pepper

3/4 cup shortening

1.25 cups cold water

3-lb chicken, cut in 12 pieces

1/2 cup thinly sliced green onion

2 tbsp chopped parsley

2 tbsp chopped celery leaves

1 tsp salt

1/4 tsp pepper

1/2 tsp dried leaf marjoram

1/4 tsp dried leaf savory

1/4 tsp dried leaf thyme

boiling water

1 cup hot milk

Method :

Heat oven to 450F (230C). Grease a round 8-cup (2-liter) casserole with a tight lid (a glass casserole with a lid that fits down inside works perfectly - the tight lid is important). Sift flour, baking powder, 1 tsp salt and pinch of pepper into bowl. Add shortening and cut in finely with pastry blender or 2 knives. Add just enough of the cold water so dough will hold together. Use about 1 cup plus 3 tbsp. Press dough into a ball and knead gently about 6 times to smooth up. Roll a little less than 1/2 of the dough into a circle large enough to line bottom and sides of casserole - dough will be about 1/4 inch thick, Ease it into the casserole, anchoring it on the sides by pressing it to the edge.

Put half of the chicken pieces on the dough (you may bone the chicken pieces but we use them bones and all). Sprinkle with half the onion, parsley, celery leaves and seasonings. Divide the remaining dough in 2 pieces. Roll out one half to just fit over the chicken. Cut 3 large slits in the circle of dough and lay it over the chicken. Top with remaining chicken pieces and seasonings. Roll out remaining dough so it is just a little larger than the top of the casserole. Cut 3 large slits in the circle of dough and lay it over the chicken. Fold this top down outside the dough that lines the casserole and press the two pieces of dough together to seal well. Flute edge. Pour boiling water over and into the pie so you can see it all around and up to the top of the pie inside (This sounds wrong - but you will see it isn't). Put lid on casserole and bake 25 minutes. Turn heat down to 325F (160C) and continue baking with lid on for about 2 hours or until chicken is tender. (At this point we find the crust of the pie is dark golden brown and has risen enough that is has sealed the lid on the casserole).

Remove lid and pour as much milk as possible into the slits in the pie (move chicken pieces with a fork so milk gets  in between) and over top of pie. Cover and bake 15 minutes. Remove cover and bake 15 minutes more. (Now you have a crispy brown crust with chicken pieces in sauce inside). Serve immediately.

Serves 6

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