South Georgia Chicken Pie

Name: South Georgia Chicken Pie
Yield: Serves 6
Cuisine: American
Ingredients: 1 carrot, broken into pieces; 1½ quarts water; 5 tablespoons unsalted butter or lard; ½ cup milk; Several sprigs of fresh herbs of your choice, to include some thyme; 4 tablespoons (½ stick) unsalted butter; 1 bay leaf; 2 cups sifted soft southern flour (see Sources), plus a little for dusting; 1½ cups finely chopped onion (about 1 large); 3 tablespoons all-purpose flour; 2 tablespoons melted butter or cream; 2 hard-cooked eggs, chopped; 1 teaspoon salt; 2 teaspoons baking powder; 1 small fresh chicken weighing about 3 pounds; 2 large celery ribs, trimmed but left whole; Salt and freshly ground black pepper; 1 medium onion, unpeeled but quartered

Preparation info

Serves
6

Difficulty
Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

About

One of the current owners of the Aiken house hails from Americus, Georgia; so does this version of chicken pie. The old-fashioned chicken-in-milk-gravy filling and a simple biscuit top is southern comfort food at its finest.

Ingredients

For the stock and filling

1 small fresh chicken weighing about 3 pounds
1½ quarts water

Americas
United States
Lunch
South Carolina
Pie

Method

To make the stock and filling, discard any excess fat from the chicken cavity. Rinse the chicken well, then place in a stockpot with the water. Add the celery, onion, carrot, and herbs to the pot, bring it to a boil, and immediately reduce the heat to a simmer. Cook, skimming the pot frequently, until the meat is thoroughly cooked, about 1 hour.

Remove the chicken and the celery ribs fr