Chicken Pie, Great Northern Style

Recipe Ingredients

3		Stewing chickens - (4.5-5 lb each)
1		Onion - sliced (large)
1		Parsley
1 section		Sage
4 tablespoons	60ml	Flour - (heaping tbsp)
2 tablespoons	30ml	Butter
3		Egg yolks - well beaten
1/2 cup	118ml	Heavy cream
		Salt to taste
4		Potatoes (large)
8		Fresh mushrooms - diced (large)
16		Bacon
		Pastry dough for 2 pies

Recipe Instructions

In a large stew pot, cover chickens with cold water. Add onion slices, parsley, and sage. Slowly bring to a boil over medium heat, then simmer until meat is about ready to fall from bones, about 1 - 1 1/2 hours.

Separate meat from the bones, retaining the white meat. Continue to simmer stock until reduced by approximately 1/3, then allow to cool. Skim fat off the top and mix it with 4 heaping Tbsp of flour and 2 Tbsp butter, then set aside to use as a binder.

Meanwhile, remove cold stock to a 2 quart saucepan and add the well-beaten egg yolks and heavy cream and stir to mix. Season to taste. Then, over medium-high heat, heat again, stirring continually. Do not boil. Add the binder and strain thoroughly.

Meanwhile, make meal pie pastry sufficient for 2 pies and refrigerate. Boil potatoes in skins until nearly tender, about 15 minutes. Allow to cool, then remove a slice of skin lengthwise sufficient to allow access with a melon baller. Make 32 potato balls and set aside. Dice the mushrooms fine, then saute with bacon until they are tender and bacon is crisp. Crumble the bacon.

To finish, place 4 potato balls in individual 2-cup casseroles or baking dishes. Add 3 slices of chicken breast and a portion of the mushroom/bacon mixture. Fill the dish with sauce described above. Roll out the pie pastry moderately thick, trim to fit, then cover casseroles, sealing edges all around.

Bake in a 400F oven until the crust is a rich brown color, about 20 minutes. Serve hot en casserole.

This recipe is from the Great Northern Railway.

Source:
Mrs Wattling

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