Maine Chicken Pie

Name: Maine Chicken Pie
Yield: Makes 6 to 8 servings
Cuisine: United States
Ingredients: ½ tsp. onion salt; ½ tsp. celery salt; 1½ qts. water; 2 tsp. salt; Pastry for 2-Crust Pie; 1 (5 lb.) whole stewing chicken; 1 small onion; 1 carrot; ½ c. sifted flour; ¾ tsp. monosodium glutamate; 1 stalk celery; Pepper; 3½ c. chicken broth

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Chicken and gravy under crisp, flaky pastry—a Country Cookbook favorite

Ingredients

Pastry for 2-Crust Pie
1 (5 lb.) whole stewing chicken
1½ qt

Americas
United States
Main course
Pie

Method

Place chicken in large kettle and add next six ingredients, using ½ tsp. monosodium glutamate and 1 tsp. salt. Simmer, covered, until tender, 3 to 3½ hours. Save broth.
Remove bird to rack. Strip meat from bones, removing in large pieces. Refrigerate when cool.
Combine flour, onion salt, celery salt, pepper, 1 tsp. salt and ¼ tsp. monosodium glutamate w