-
1
In a large pot put whole chicken pieces and chicken breasts in enough water to cover (include cage but w/out giblets).
-
2
Add half the onions, season w/ S& P.
-
3
Simmer until the meat is very tender and falls easily off the bone.
-
4
Save liquid for gravy.
-
5
Cool meat thoroughly and pick chicken from bones.
-
6
Cook carrots and potatoes in chicken liquid until tender.
-
7
Season w/ S& P.
-
8
Remove veggies from liquid& cool them completely.
-
9
Add remaining onions and bring to a slow boil.
-
10
Reduce chicken/vegetable liquid by half.
-
11
Skim all fat from whole chicken broth.
-
12
Add onion powder.
-
13
Taste and reseason w/ S& P.
-
14
Whisk together 1 c.
-
15
of flour& 1 c.
-
16
+of water for a gravy slurry.
-
17
Slowly whisk slurry into broth and cook until gravy is thick.
-
18
Cool.
-
19
Add meat and vegetables into a 9x13x2 pan.
-
20
Add frozen peas on top.
-
21
Stir a bit.
-
22
Cover w/ gravy and cover w/ tin foil.
-
23
Chill thoroughly as this will keep the pie crust from becoming soggy (At this point you can freeze this pie and cover w/ crust later).
-
24
Crust: In a bowl add flour, salt, shortening.
-
25
Beat with an electric mixer on low until all is incorporated.
-
26
Do not overmix.
-
27
By hand mix in enough egg/water mixture so that dough holds together.
-
28
Roll out, cover pie, crimp edges and make vent slits in top.
-
29
Bake fresh pies at 350 F for 45 minutes plus or until crust is golden and chicken bubbling.
-
30
Frozen method: This crust can be placed on frozen chicken mixture and then be refrozen for later use.
-
31
Bake frozen pies for 70 minutes plus until crust is golden and chicken bubbling.
