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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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