Directions:
- In a large pot put whole chicken pieces and chicken breasts in enough water to cover (include cage but w/out giblets).
- Add half the onions, season w/ S& P.
- Simmer until the meat is very tender and falls easily off the bone.
- Save liquid for gravy.
- Cool meat thoroughly and pick chicken from bones.
- Cook carrots and potatoes in chicken liquid until tender.
- Season w/ S& P.
- Remove veggies from liquid& cool them completely.
- Add remaining onions and bring to a slow boil.
- Reduce chicken/vegetable liquid by half.
- Skim all fat from whole chicken broth.
- Add onion powder.
- Taste and reseason w/ S& P.
- Whisk together 1 c.
- Of flour& 1 c.
- +of water for a gravy slurry.
- Slowly whisk slurry into broth and cook until gravy is thick.
- Cool.
- Add meat and vegetables into a 9x13x2 pan.
- Add frozen peas on top.
- Stir a bit.
- Cover w/ gravy and cover w/ tin foil.
- Chill thoroughly as this will keep the pie crust from becoming soggy (At this point you can freeze this pie and cover w/ crust later).
- Crust: In a bowl add flour, salt, shortening.
- Beat with an electric mixer on low until all is incorporated.
- Do not overmix.
- By hand mix in enough egg/water mixture so that dough holds together.
- Roll out, cover pie, crimp edges and make vent slits in top.
- Bake fresh pies at 350 F for 45 minutes plus or until crust is golden and chicken bubbling.
- Frozen method: This crust can be placed on frozen chicken mixture and then be refrozen for later use.
- Bake frozen pies for 70 minutes plus until crust is golden and chicken bubbling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1238.54 Kcal (5186 kJ) | ||
| Calories from fat | 794.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 88.28g | 136% | |
|---|---|---|---|
| Cholesterol | 281.79mg | 94% | |
| Sodium | 1549.78mg | 65% | |
| Potassium | 1028.76mg | 22% | |
| Total Carbs | 75.62g | 25% | |
| Sugars | 10.83g | 43% | |
| Dietary Fiber | 12.68g | 51% | |
| Protein | 37.8g | 76% | |
| Vitamin C | 18.7mg | 31% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 5.3mg | 30% | |
| Calcium | 218.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 241.02 Kcal (1009 kJ) | ||
| Calories from fat | 154.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.18g | 136% | |
|---|---|---|---|
| Cholesterol | 54.84mg | 94% | |
| Sodium | 301.59mg | 65% | |
| Potassium | 200.2mg | 22% | |
| Total Carbs | 14.72g | 25% | |
| Sugars | 2.11g | 43% | |
| Dietary Fiber | 2.47g | 51% | |
| Protein | 7.36g | 76% | |
| Vitamin C | 3.6mg | 31% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 1mg | 30% | |
| Calcium | 42.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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