Louisburg Chicken Pie (Recipe)

Ingredients

2 pounds chicken breast or turkey breast portion

3 medium onions, coarsely chopped

3 stalks celery, coarsely chopped

6 black peppercorns

3 cups water

1 pound bulk pork, sausage, coarsely crumbled, cooked and drained

2 cups cooked, cubed potatoes

2 cups sliced fresh mushrooms, cooked drained

1 10-ounce package frozen peas and carrots, thawed

1 teaspoon minced garlic

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried thyme, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup all-purpose flour

1/2 cup dry sherry

Pastry for a 2-crust pie

1 egg, beaten

Steps

1. In a large saucepan or Dutch oven, combine the chicken or turkey with the onions, celery, peppercorns and water.  Cover and simmer about 30 minutes or until the poultry is tender.  Remove the poultry from the stock.  Strain the stock and set aside to cool.  (You should have about 3 cups.) Discard the onion, celery and peppercorns.

2. Skin and debone the poultry and cut the meat into bite-size pieces.  Set aside.

3. Preheat oven to 375°.  Place the chicken or turkey pieces in a 13x9x2-inch baking dish.  Add the sausage, potatoes, mushrooms, and peas and carrots.

4. Skim the fat from the cooled stock and place the fat in a medium saucepan.  If necessary, add enough margarine or butter to make a total of 1/4 cup fat.

5. Melt the fat and stir in the garlic, rosemary, thyme, salt and pepper.  Stir in the flour, then add the 3 cups stock and the sherry.  Cook, stirring, until thickened and bubbly.  Pour the sauce mixture over the poultry and vegetables in the baking fish.

6. On a lightly floured surface, roll out the pastry to extend about 1 inch beyond the edge of the baking dish. Fit the pastry over the dish and flute the edges, pressing the edges firmly on the rim of the dish.  Cut several slits in the pastry and brush with the beaten egg.

7. Bake the pie in the 375° oven about 40 minutes or until the crust is golden and the mixture inside the crust is heated through.  Let the pie stand 5 minutes before serving.

Tips:

If you're reluctant to make this main dish pie from scratch, here's a quicker version.  Skip simmering the poultry (step 1) and start with 3 cups of cooked chicken or turkey meat and 3 cups canned chicken broth.  (You can usually get cooked chicken at supermarket deli counters.)  Then, instead of making your own refrigerated pie crust.

For a fluted edge, press with your thumb from the inside of the pie against your thumb and forefinger of your other hand.

From : America's Best-Loved Community Recipes