Ingredients
- Crust:
- 1 5 lb. chicken
- 6 cups water or chicken broth
- 1 cup chopped celery
- 1 carrot chopped
- 1 onion chopped
- 1 bay leaf
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 chicken fat or butter
- 1/2 cup flour
- 3 cups sifted all-purpose flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-1/2 cup soured heavy cream
- 2 eggs beaten
- Light cream
Preparation
Step 1
Combine chicken, water, celery, carrot, onion, bay leaf, salt and pepper in large skillet. Bring to boiling, lower heat, cover. Simmer until tender. Remove chicken, reserve broth, remove chicken from bones, discard skin, strain broth into 1 cup measure. Chill quickly in freezer until fat solidifies. Skim 1/2 cup fat from chicken broth and reserve, add milk if necessary to make 3-1/2 cups broth. Melt chicken fat in large saucepan, Stir in flour, blend in broth. Cook, stirring constantly, until mixture thickens and bubbles. Taste, season with additional salt and pepper if necessary. Add chicken pieces and keep warm while making crust.
Crust:
Sift flour, salt, baking powder and baking soda into a large bowl. Combine soured cream and eggs, stir into flour mixture. Ladle chicken and sauce into shallow 13x9x2" baking pan. Spoon crust mixture over chicken. Brush with light cream.
Bake in 425 degree oven for 20 minutes until bubbly and browned.
For soured heavy cream add 1-1/2 tablespoons white vinegar to 1-1/2 cups heavy cream and leave at room temperature for 2 hours until thickened.