Here is another recipe that my mom made when I was a kid. My mom's not from Arkansas but I guess who ever invented this great recipe was. The only thing that I changed from the original recipe is that they had you boil the chicken and strain it to get the stock. I just don't think this is a necessary step considering there are so many wonderful chicken stocks available at the market these days. Of course you can still do it that way if you so desire. What makes this chicken pie stand out from others is the amazing crust on the top. It's made with a soured heavy cream and creates this wonderful biscuit topping.
It's like none you've ever had!
FOR THE SOURED HEAVY CREAM:
- 1-½ Tablespoon White Vinegar
- 1-½ cup Heavy Cream
- 2 whole Eggs, Lightly Beaten
FOR THE FILLING:
- 3 Tablespoons Butter
- 1 whole Small Onion, Diced
- 10 ounces, weight Red Potatoes, Cut Into 1/2-Inch Pieces
- 5 whole Medium Carrots, Peeled And Cut Into 1/2 - Inch Pieces
- 1 package 10 Ounce Size, Frozen Peas Thawed And Drained
- ½ cups Butter
- ½ cups Flour
- 3-½ cups Chicken Stock.... Use A Quality Stock
- 6 cups Cooked Chicken, Cut Into Bite-sized Pieces
FOR THE CRUST:
- 3 cups All Purpose Flour, Sifted
- 1 teaspoon Salt
- 4 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- 2 Tablespoons Light Cream-For Brushing On Top Of Crust
Preparation InstructionsFor the soured heavy cream:
Start with making the soured heavy cream since you will have to wait 2 hours for it to thicken.
In a small mixing bowl, Add 1 1/2 tablespoon white vinegar to 1 1/2 cups of cream. Stir until blended and let it stand at room temperature for 2 hours until thickened. It will be as thick as pancake batter when it’s ready. When thickened, add the two lightly beaten eggs.
For the filling:In a medium sized saucepan over medium high heat, melt 3 tablespoons butter. Add the onion, potatoes and carrots. Cook and stir occasionally until potatoes are golden brown. Remove from heat and add peas. Set this aside.
In a large saucepan on medium high heat, melt 1/2 cup butter. Stir in flour and whisk for one minute. Add the chicken stock. Cook, stirring constantly until mixture thickens and bubbles. Taste and season with additional salt and pepper if necessary.
Add chicken pieces, remove from heat cover and keep warm while you make the crust.
For the crust:In a large mixing bowl, sift flour, salt, baking powder, and baking soda.
Combine this with the soured cream/egg mixture. Stir until blended. It will be thick.
For the assembly:Preheat oven to 425 F.
In a large mixing bowl, combine the cooked vegetables and chicken mixture. Mix lightly. Ladle into a shallow 9×13 baking dish. Spoon the crust mixture over the chicken. Brush with light cream.
Bake in a preheated 425 F oven for 20 minutes until bubbly and brown