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Dutch Chicken Pie



  • 1 large or 2 small chickens
  • Salt
  • Pepper
  • 2 onions, quartered
  • 3 ribs celery, quartered
  • 2 carrots, chopped
  • 1 cup half-and-half
  • 4 tablespoons butter, divided
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk


  1. Simmer chicken in water to cover with salt, pepper, onions, celery and carrots until tender.
  2. Remove chicken from bones and cut in large chunks.
  3. Place in a 2-inch deep oblong baking dish.
  4. Reduce stock to 2 cups.
  5. Add cream and 2 tablespoons butter.
  6. Correct seasonings.
  7. Pour over chicken in baking dish.
  8. Sift together flour, baking powder and salt. Work in 2 tablespoons butter with pastry mixer or finger tips.
  9. Add egg and milk.
  10. Drop by spoonsful over chicken and gravy.
  11. Bake in a 400 degree F oven until batter is puffed up and brown.
  12. Cut into squares to serve.

Yield: 8 servings


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