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Catholic Recipe: Chicken and Vegetable Pie

    INGREDIENTS

  • 25 pounds (ready-to-cook weight) stewing chicken, cut up
  • 8 quarts boiling water, salted
  • 3 pounds white onions, peeled
  • 3 large bunches carrots, scraped, cut in chunks
  • 1 Tablespoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons basil
  • 2 teaspoons oregano
  • 2 teaspoons celery salt
  • 2 teaspoons seasoned salt
  • 2 teaspoons poultry seasoning
  • 2-1/2 cups all-purpose flour
  • 2 cups cold water
  • Biscuits (see recipe)
  • Details

  • Serves: 50
  • Prep Time: 3 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

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
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