Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Boiling chicken (up to 5) |
| 3 tablespoons | Butter |
| 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 |
| 2 teaspoons | Salt |
| ¼ teaspoon | Pepper |
| 4 mediums | Potatoes; uncooked |
| 2 cups | All-purpose flour |
| 1 teaspoon | Salt |
| 3 teaspoons | Baking powder |
| ⅓ cup | Shortening |
| ½ cup | Milk; approximately |
| ½ cup | Fresh parsley; minced |
TOPPING
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