Farmhouse Chicken Pot Pie

Remember the folder of old recipes I brought back last summer from a trip to my Parent's home, and my hometown, in Alabama? When I was looking at this one, Mama told me it was a very good recipe.  She clipped tore the recipe from The Atlanta Journal on Wednesday, October 9, 1968.

The recipe calls for a very unusual ingredient--powdered creamer.  I suppose it was a hot, new item at that time.  I bought the smallest size of  "original" Coffee Mate, started reading the ingredients, and made myself stop it at once!  Some things you just don't want to know.

I was most intrigued by the cheese pastry.

Ready for the Oven



Farmhouse Chicken Pot Pie

1 4-pound stewing chicken, cut into pieces

4 sprigs parsley

1 stalk celery, cut up

1 bay leaf

1 onion

4 tablespoons butter

4 tablespoons flour

1 cup powdered creamer

1 cup cooked sliced carrots

1 cup cooked peas

1 cup cooked small white onions

Cheese Pastry

1/4  cup soft butter

1 cup grated cheddar cheese

1 cup sifted flour

1/4 teaspoon baking powder

1/4 teaspoon dry mustard

Place chicken in large kettle with parsley, celery, bay leaf and onion; cover with water.  Bring to boil; cover and simmer until chicken is tender (45 minutes to 1 hour).  Remove from heat.  Allow chicken to stand in stock until cool.  Remove chicken, discarding skin and bones.  Cut meat into large pieces.  Strain stock; measure 2 cups and reheat to boiling. In saucepan, melt butter over low heat until frothy.  Blend in flour, cook and stir 1 minute without coloring.  Add powdered creamer and hot chicken stock all at once, beating with wire whip to blend.  Increase heat to moderately high; cook and stir until sauce comes to a boil and thickens.  Adjust seasonings.  Add chicken and the cooked vegetables.  Spoon into a deep-dish pie plate or 1 1/2 quart casserole.

Preheat oven to 425 degrees.  Combine all ingredients for pastry; roll about 1/4 inch thick. (Cheese pastry will be more moist than normal pastry). Cut into strips; arrange lattice fashion over top of casserole and secure edges.  Bake 10 minutes; reduce heat to 350 degrees and continue to bake 30 to 40 minutes. or until crust is golden brown.

Mama was right.  This is a very good recipe. My husband and I both loved it very much