Ma Hulburt's Curry Chicken Potpie

By á-2447

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)

Preparation

Step 1

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.