MAINE CHICKEN PIE

By rmille6277

Sherry Riggs Bower

Ingredients

• 1 (5 pound) whole stewing chicken
• 1 1/2 quarts water
• 2 teaspoons salt
• 1 small onion
• 1 carrot
• 1 stalk celery
• 3/4 teaspoon monosodium glutamate
• 3 1/2 cups chicken broth
• 1/2 cup sifted all-purpose flour
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt
• Few grains pepper
• 2 or 3 drops yellow food color
• Pastry

Preparation

Step 1

Place chicken in large kettle and add next six ingredients, using 1/2 teaspoon monosodium glutamate, and 1 teaspoon salt. Simmer, covered, until tender 3 to 3 1/2 hours.
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Remove bird to rack. Strip meat from bones, removing in large pieces. Refrigerate when cool.
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Combine flour, onion salt, celery salt, pepper, 1 teaspoon salt and 1/4 teaspoon monosodium glutamate with 1/2 cup chicken broth. Mix until smooth.
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Heat 3 cups chicken broth to boiling. Add flour mixture, beating with a wire whip to prevent lumping.
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Cook over medium heat, stirring constantly until mixture is smooth and thickened. Add food coloring, if desired. Add chicken and blend well.
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Line a 9-inch deep dish pie pan with pastry. Fill with chicken mixture. Cover with pastry. Seal well and flute edges. Make several slits for steam to escape around edge of top crust. Bake at 400deg for 45 minutes or until browned. Makes 6 to 8 servings.