Catholic Recipe: Chicken and Vegetable Pie
Not exactly a pie, since this has no crust, except the biscuits on top. But this is a delicious entree for a large crowd.
DIRECTIONS
Simmer chicken in salted water to cover 1 hour. Add onions and carrots. Simmer until chicken and vegetables are tender — about 1-1/2 hours. Cool in broth. Skim off fat; strain. Measure broth. If necessary, add enough water to make 8 quarts. Bone chicken, and divide chicken and vegetables among 4 shallow roasting pans (11 x 19 x 2-1/2 inches). Add seasonings to broth; bring to boil. Blend flour and cold water; add slowly to boiling broth, stirring constantly; simmer until thickened and smooth, stirring frequently; pour an equal amount over chicken and vegetables in each pan. Top with baked biscuits (see recipe). Heat at 375° for 15 minutes or until bubbling hot. Makes 50 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
