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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe came from our County Extension Agent's wife, who was a wonderful cook. Everyone always asks for the recipe when I make it because the ingredients are a little different than those in most chicken pies. Ingredients:
filling: |
2 celery ribs, diced |
2 medium carrots, diced |
1 small onion, minced |
3 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 cup milk |
1 cup chicken broth |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
4 cups cooked cubed chicken or turkey |
crust: |
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking powder |
1 teaspoon salt |
3 tablespoons cold butter |
1/2 cup milk |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, saute the celery, carrots and onion in butter until tender. Stir in flour and salt until blended. Gradually add milk and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in mushroom soup and chicken. Spoon mixture into a greased 13-in. x 9-in. baking dish; set aside.
2. For crust, combine the flour, baking powder and salt. Cut in butter until mixture resembles course crumbs. Add milk and mix to form soft dough.
3. Roll out into a 12-in. x 10-in. rectangle. Sprinkle with cheese and roll up, jelly-roll style, starting from long side. Cut into 1/2-in. slices and place on chicken mixture. Bake, uncovered, at 350° for 35-40 minutes or until crust is lightly browned. Yield: 6-8 servings.
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