Clam and chicken pie
Chicken Pie Poultry Clams
Last updated 6/12/2012 1:16:43 AM. Recipe ID 46726. Report a problem with this recipe.
Title: Clam and chicken pie
Yield: 4 Servings
1 Whole chicken; 3 to 3-1/2
1/2 c "Chicken Soup Stock" (see
-recipe); or chicken broth
1/2 c Cream; half-and-half or milk
2 tb Each butter & flour; cooked
-to form a roux
1 ts Salt
1 ds Cayenne pepper
2 cn (6.5-oz) diced clams;
2 Hard boiled eggs; sliced
1 Batch "Basic Easy Crust"
Old cookbooks offer strange combinations. At least they seem
strange in terms of today's eating habits. This dish was not
considered particularly off the normal track in earlier days. I have
tried it and find it to be delicious. There is nothing wrong with
mixing seafood with chicken. And besides, I need no excuse for
putting clams in anything.
Cook the chicken according to the recipe for Chicken Pie with
Biscuit Topping. Remove skin and debone the chicken. Make your own
broth if you wish.
Heat the cream or milk along with the chicken stock. Thicken with
the roux as in the Chicken and Biscuit Topping recipe. Add the salt,
cayenne, and celery, and bring to a simmer. Add the chicken and
drained clams. Place in a baking dish just large enough to hold
everything and top with the sliced eggs. Roll out the crust and cover
the pie. Bake at 375ø for 45 minutes, or until the crust is golden
brown and flaky.
Serve along with Cabbage and Salt Pork (see recipe), and you will
have a typical Colonial meal.
From . Downloaded from Glen's MM
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