Easy Recipes. Traditional Down Home & Restaurant Meals
Old English Chicken Pot Pie Recipe.
COUNTRY KITCHEN Easy Recipes – Traditional Down Home & Restaurant Meals
When I think of English Cooking, I think of Meat Pies.
Beef pies, of course. Steak and ale pie. Cornish Pastry. As well as pork pies.
When my family lived in Yorkshire (only four years, I was ages 4 to 8) these were essential fare. Along with fish n chips.
The English made meat pies in early Medieval times. Anything went in them. Wild game, often caught by poachers. In the cities, pigeons were a popular ingredient. Fat chickens were favourites.
They certainly were with us!
Mary Lee and I have had fun cooking ’em. And writing about ’em. We — “Sugar & Spouse,” two young Luddites, had a great time in the Early Web Age putting out our “Recipes from Our Old Country Kitchen.”
And what’s more mouth watering than reaching into our wood-fired oven to take out a Chicken Pot Pie, with its bubbling slow-cooked filling and flaky crust. Ahhh, the smell alone is country heaven…
Here’s a fave Recipe
— Old English Chicken Pot Pie–
>> Filling:
2 cups water
14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and cubed (about 1 cup)
2 ribs celery, sliced (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
>> Crust:
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
Instructions:
To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally.
Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.
To make the crust: Heat oven to 400 degrees F.
Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form.
Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together.
Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate.
Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.
To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust.
Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.
Just a sample of down home cuisine, eh?
“Live Free, Mon Ami!” – Brian Alan Burhoe
For more of our most popular Country Recipes, you have gotta see:
KENNY ROGERS ROASTERS CHICKEN BREAST RECIPES: Best Restaurant Recipes for Home Cooking
As well as our Time-Tested SECURELY ARCHIVED…
CRACKER BARREL MOMENT: Top Cracker Barrel Recipes for Home Cooking – Meatloaf, Chicken & Dumplings
More Popular Cracker Barrel Restaurant Recipes for Home Cooking
HOME COOKING: Chick-fil-A’s Best Chicken Recipes You Can Do Home
Golden Corral Restaurant Recipes for Home Cooking – Bourbon Street Chicken
TAGS: Cracker Barrel Old Country Store, Meals to make from ground beef, Recipes in English, Recipes restaurant, Recipes for Dinner, Recipes simple, Restaurant Recipes at Home, Restaurant Recipes for dinner.
COUNTRY KITCHEN Easy Recipes – Traditional Down Home & Restaurant Meals – TELL YOUR FRIENDS!
