Miss Mary's Famous Chicken with Pastry
- In Dutch oven, combine chicken, the 3 cups water, the onion, celery, and the 1 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 1 to 1-1/4 hours or until chicken is no longer pink. Drain, reserving 3 cups broth. Discard vegetables. Set chicken aside. When cool enough to handle, remove skin and bones from chicken; discard skin and bones. Coarsely chop chicken (should have about 3 cups total). Place chicken in 2-quart rectangular baking dish; set aside.
- In same Dutch oven, combine the 1/2 cup flour, the 1/2 cup water, and the pepper. Gradually stir the reserved broth into flour mixture. Cook and stir over medium heat until thickened and bubbly. Pour evenly over chicken in dish.
- For pastry, in medium bowl, combine the 1 cup flour and the 1/4 teaspoon salt. Cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough into 11x6-inch rectangle. Cut lengthwise into twelve 1/2-inch-wide strips. Brush strips with milk. Place six of the strips lengthwise across chicken mixture. Cut remaining strips in half crosswise. Place shorter strips crosswise over longer strips in dish.
- Bake in a 450 degree F oven for 20 to 25 minutes or until pastry is golden and filling is bubbly. Makes 6 servings.
From the Test Kitchen
Cook chicken; strain, reserving 3 cups broth. Cover and chill chicken and broth separately up to 24 hours.
Nutrition Facts (Miss Mary's Famous Chicken with Pastry)
- Per serving:
- 440 kcal ,
- 17 g fat
- (4 g sat. fat ,
- 62 mg chol. ,
- 551 mg sodium ,
- 22 g carb. ,
- 1 g fiber ,
- 23 g pro.