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)
Details
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.
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