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1
In a large pot or pressure cooker (Follow your manufactures instructions) cook whole chicken pieces until the meat falls off the bone (Cook these chicken pieces with half the onions, seasoned w/ S& P, include cage but w/out giblets, etc.
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2
).
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3
Save liquid for gravy.
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4
Cool meat thoroughly and pick chicken from bones.
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5
Boil chicken breasts and almost all the remaining onion (reserve 1 1/2 cup onion for gravy) in boiling water.
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6
Season w/ S& P.
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7
Save liquid.
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8
Cool thoroughly and pick meat from bones.
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9
Cook carrots and potatoes in chicken breast liquid until tender.
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10
Season w/ S& P.
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11
Remove veggies from liquid& cool them completely.
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12
Reduce chicken/vegetable liquid by half.
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13
Skim all fat from whole chicken broth.
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14
Add to vegetable liquid.
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15
Add remaining onions and bring to a slow boil.
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16
Season w/ S& P plus add onion powder.
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17
Prepared a gallon of flour/water gravy slurry.
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18
Slowly whisk in and cook until gravy is thick.
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19
Cool completely.
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20
When all ingredients are cooled completely, set out 25 foil pans (9x13x2).
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21
Distribute chicken, potatoes and carrots among all the pans.
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22
Add frozen peas on top.
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23
Stir a bit.
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24
Cover each w/ gravy and cover w/ tin foil.
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25
Chill thoroughly (At this point you can freeze these pies and cover w/ crust later.
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26
I do this when using this recipe for fund raising).
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27
Crust: In six bowls make the following: 5 cups flour, 2 teaspoons salt, 1 lb lard, 1 egg, and water.
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28
Mix first three ingredients until the texture resembles corn meal.
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29
Beat one egg in a 1 cup measuring cup.
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30
Fill cup with water to make 1 full cup.
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31
Mix well, chill for 15 minutes.
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32
Roll out.
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33
Each batch will make approximately 4 crusts for the 9 x13 pies.
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34
Cover chilled chicken pies with crust, crimp and cut vents with knife.
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35
Bake fresh pies at 350 F for 45 mininues plus or until crust is golden and chicken bubbling (This crust can be placed on frozen chicken mixture and be refrozen).
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36
Bake frozen pies for 70 minutes plus until crust is golden and chicken bubbling.
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37
PLEASE make sure you have ample refrigeration room.
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38
Take care to chill these ingredients well in small batches in shallow pans.
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39
If you try to mix hot ingredients and put in the fridge, they will start to sour.
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40
I use clean frozen gallon jugs to make sure internal temp of the containers is cooled at the same rate at external temp.
