Moms Arkansas Chicken Pie

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   For the soured heavy cream:

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   Start with making the soured heavy cream since you will have to wait 2 hours for it to thicken.

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   In a small mixing bowl, Add 1 1/2 tablespoon white vinegar to 1 1/2 cups of cream.

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   Stir until blended and let it stand at room temperature for 2 hours until thickened.

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   It will be as thick as pancake batter when its ready.

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   When thickened, add the two lightly beaten eggs.

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   For the filling: In a medium sized saucepan over medium high heat, melt 3 tablespoons butter.

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   Add the onion, potatoes and carrots.

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   Cook and stir occasionally until potatoes are golden brown.

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    Remove from heat and add peas.

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    Set this aside.

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    In a large saucepan on medium high heat, melt 1/2 cup butter.

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    Stir in flour and whisk for one minute.

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    Add the chicken stock.

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    Cook, stirring constantly until mixture thickens and bubbles.

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    Taste and season with additional salt and pepper if necessary.

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    Add chicken pieces, remove from heat cover and keep warm while you make the crust.

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    For the crust: In a large mixing bowl, sift flour, salt, baking powder, and baking soda.

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    Combine this with the soured cream/egg mixture.

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    Stir until blended.

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    It will be thick.

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    For the assembly:

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    Preheat oven to 425 F.

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    In a large mixing bowl, combine the cooked vegetables and chicken mixture.

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    Mix lightly.

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    Ladle into a shallow 9x13 baking dish.

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    Spoon the crust mixture over the chicken.

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    Brush with light cream.

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    Bake in a preheated 425 F oven for 20 minutes until bubbly and brown.

* Per serving · 4 servings · Values may vary.