Ma Hulburt's Curry Chicken Potpie

Ma Hulburt's Curry Chicken Potpie
Ma Hulburt's Curry Chicken Potpie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 chicken, cut up, about 3 pounds

  • 3 cups water

  • Handful of celery tops

  • 1 teaspoon salt

  • 6 peppercorns

  • Other

  • 1 package frozen peas, cooked and drained

  • 1 small bottle of pimentos, drained

  • 2 cups flour

  • 1 teas alt

  • 1/3 cup shortening

  • 2/3 cup milk

  • 1 tall can evaporated milk. (I have used regular milk and it was fine)

Directions

Chicken mixture: Simmer chicken until done. Let cool and cut into pieces. Mix with peas, pimento and 2 cups of curry cream sauce. Curry cream sauce; Strain broth. Keep at least 3 cups. Melt 6 Tablespoons (3/4 stick) of butter in sauce pan. Stir in 6 Tablespoons flour, 1 teas. salt, 1 teaspoon curry powder and 1/8 teas pepper. Cook, stirring all the time until mixture bubbles. Stir in 3 cups chicken broth slowly. Continue cooking until sauce thickens and bubbles 3 minutes. Stir in milk. Makes 4 1/2 cups. Homemade crust: Sift flour and 1 teas salt into bowl. Cut in 1/2 cup shortening until mixture is crumbly. Stir in 2/3 cup milk and stir. Turn out on a floured board. kneed lightly 5 or 6 times. Roll out 2/3 dough into 16 × 12 inch rectangle. Fit into 10 × 6 × 2 inch baking dish. Spoon chicken mixture in. Roll out remaining dough into 12 × 8 rectangle. cut into strips and weave over dish. Easy option: buy Pillsbury pie crust and use both rolls. Bake for 20 minutes at 400 and 25 minutes at 350. Serve with remaining curry cream sauce.

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