Name: Chicken Pot Pie
Yield: Yield: 6 to 8 Servings.
Cuisine: United States
Ingredients: 3 sprigs fresh parsley; 8 tablespoons butter; 4 tablespoons lard; 2 cups flour; ½ pound mushrooms, thinly sliced; 1 cup small white onions, peeled; ½ cup coarsely chopped celery; 4 cups Chicken Stock; 2 whole cloves; Salt, if desired; 2 to 3 tablespoons cold water; 5 tablespoons butter; 2 chickens (2½ pounds each), cut into serving pieces; 1 egg, beaten; 1 teaspoon Worcestershire sauce; 1 cup dry white wine; 4 tablespoons flour; 3 sprigs fresh thyme, or ½ teaspoon dried; A few drops of Tabasco sauce; 5 strips of bacon; 3 hard-cooked eggs, peeled; 1 cup heavy cream; Salt to taste, if desired; Freshly ground pepper to taste; ½ cup coarsely chopped carrots

Preparation info

Yield:
6 to 8
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Chicken is to my way of thinking the most Southern of main-course ingredients. That may be because chicken is, by far, the least expensive of all “meats” and it often appeared on my mother’s table at least once, and frequently twice, a day. Our servant named Joe was an exceptionally fine cook, and the chicken dish that I coveted most—next to fried chicken, of course—was Joe’s chicken pot pie. This is my revised version of his dish.