Anmama'S Chicken Pie
- 6 to 7 lb. whole chicken
- 1 onion
- 1 stalk celery
- 8 bouillon cubes
- 1 c. flour
- 1 c. chicken fat
- 5 c. chicken broth
- 3 c. sweet milk
- 3 hard-boiled eggs
- 12 biscuits
- Simmer chicken, onion, celery and 3 bouillon cubes in a pot almost covered with water until chicken is tender.
- Cool and remove meat from bone.
- Let fat rise on stock, measure out and retain one cup of fat for later use; discard remaining fat.
- Slowly heat chicken fat.
- Stir in flour.
- Add milk a little at a time, stirring constantly.
- Add chicken broth and bouillon cubes and continue to stir with a wooden spoon until sauce thickens.
- Place chicken pieces in bottom of 9 x 11-inch dish and cover with sauce.
- Place sliced hard-boiled eggs on top.
- Cover with more sauce.
- Place biscuits or pastry on top.
- Cook until bubbly, about 30 to 40 minutes at 350u0b0.
- If using ready made biscuits, add these during the last 15 minutes of baking time.
chicken, onion, celery, flour, chicken fat, chicken broth, sweet milk, eggs, biscuits
Taken from www.cookbooks.com/Recipe-Details.aspx?id=773776 (may not work)