Yield: 1 Servings
|4 pounds||Boiling chicken (up to 5)|
|6 cups||Water; boiling|
|1 \N||Carrot; sliced|
|1 \N||Onion; sliced|
|¼ cup||Celery leaves; chopped|
|3 \N||Whole cloves|
|1 \N||Clove garlic|
|1 \N||Bay leaf|
|4 mediums||Potatoes; uncooked|
|2 cups||All-purpose flour|
|3 teaspoons||Baking powder|
|½ cup||Milk; approximately|
|½ cup||Fresh parsley; minced|
Cut the chicken into individual pieces and brown lightly in the butter. Add the boiling water, carrot, onion, celery leaves, cloves, garlic, bay leaf, salt and pepper. Bring to a boil, cover, then simmer over low heat until the chicken is tender.
Place the cooked pieces of chicken in a casserole and top with the potatoes, sliced paper-thin. Make a gravy with 3 cups of the consomme left after the chicken has been cooked, 3 tablespoons of the fat from the top of the consomme and 4 tablespoons of flour. Salt and pepper to taste and pour over the potatoes and chicken.
Then top the chicken, potatoes and gravy with a parsley pinwheel, which is prepared in the following manner: Stir together the flour, salt and baking powder. Cut in the shortening with 2 knives, until the particles are the size of peas. Add the milk gradually.
Toss lightly with a fork until all the flour has been dampened, then knead quickly into a round ball. Roll on floured board into an oblong shape ⅛ inch thick.
Butter top of dough and sprinkle with the minced parsley. Roll the same way you would a jelly roll. Cut in 1½ to 2" lengths. Place cut side on top of casserole in an attractive design. Bake at 425 degrees F for 30 to 40 minutes, or until top is golden brown.
NOTES : It is impossible to talke of pie and omit the perennial favorite, Chicken Pot Pie. In the summer, I replace the parsley in the topping with fresh basil, tarragon or sage.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 27, 1997