Yield: 4 Servings
|1||Whole chicken; 3 to 3-1/2 lbs|
|½ cup||"Chicken Soup Stock" (see recipe); or chicken broth|
|½ cup||Cream; half-and-half or milk|
|2 tablespoons||Each butter & flour; cooked to form a roux|
|1 dash||Cayenne pepper|
|2 cans||(6.5-oz) diced clams; drained|
|2||Hard boiled eggs; sliced|
|1||Batch "Basic Easy Crust" (see recipe)|
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 <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .