Freda Garretts Chicken Pies Recipes

FREDA GARRETT'S CHICKEN PIES

Steps:

• For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
• Add onions and cook until golden, about 20 minutes.
• Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
• Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
• Remove chicken from pot and set aside to cool.
• Add mushrooms, garlic, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
• Simmer uncovered, for 30 minutes.
• Meanwhile, pick meat from the chicken, shred, and return to pot.
• When vegetables are cooked, remove pot from heat and set aside to cool.
• For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
• Mix in 3 cups water, 1/2 cup at a time, until dough forms.
• Roll out dough on a floured surface into a large rectangle.
• Spread with 1/2 cup shortening and sprinkle with 2 tbsp flour.
• Fold dough onto itself in 3 layers, like a letter.
• Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
• Wrap in plastic wrap and chill overnight.
• Preheat oven to 375*F.
• Roll out dough on a floured surface and cut into ten 7 inch circles.
• Fill circles with chicken mixture.
• Brush edges with egg wash, then fold over to form plump turnovers.
• Use a fork to seal edges.
• Place on baking sheet and brush with egg wash.
• Bake until golden, about 30 minutes.

MRS. GARRETT'S CHICKEN PIES

Steps:

• For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
• Add onions and cook until golden, about 20 minutes.
• Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
• Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
• Remove chicken from pot and set aside to cool.
• Add mushrooms, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
• Simmer uncovered, for 30 minutes.
• Meanwhile, pick meat from the chicken, shred, and return to pot.
• When vegetables are cooked, remove pot from heat and set aside to cool.
• For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
• Mix in 3 cups water, 1/2 cup at a time, until dough forms.
• Roll out dough on a floured surface into a large rectangle.
• Spread with 1/2 cup shortening and sprinkle with 2 TBs flour.
• Fold dough onto itself in 3 layers, like a letter.
• Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
• Wrap in plastic wrap and chill overnight.
• Preheat oven to 375*F.
• Roll out dough on a floured surface and cut into ten 7 inch circles.
• Fill circles with chicken mixture.
• Brush edges with egg wash, then fold over to form plump turnovers.
• Use a fork to seal edges.
• Place on baking sheet and brush with egg wash.
• Bake until golden, about 30 minutes.