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Ingredientes
- 1 whl chicken, 3 to 3-1/2 lbs
- 1/2 c. "Chicken Soup Stock" (see recipe), or possibly chicken broth
- 1/2 c. Cream, half-and-half or possibly lowfat milk
- 2 Tbsp. Each butter & flour, cooked to create a roux
- 1 tsp Salt
- 1 dsh Cayenne pepper
- 2 can (6.5-ounce) diced clams, liquid removed
- 2 x Hard boiled Large eggs, sliced
- 1 x Batch "Basic Easy Crust" (see recipe)
Direcciones
- Old cookbooks offer strange combinations. At least they seem strange in terms of today's eating habits. This dish was not considered particularly off the normal track in earlier days. I have tried it and find it to be delicious. There is nothing wrong with mixing seafood with chicken. And besides, I need no excuse for putting clams in anything.
- Cook the chicken according to the recipe for Chicken Pie with Biscuit Topping. Remove skin and debone the chicken. Make your own broth if you wish.
- Heat the cream or possibly lowfat milk along with the chicken stock. Thicken with the roux as in the Chicken and Biscuit Topping recipe. Add in the salt, cayenne, and celery, and bring to a simmer. Add in the chicken and liquid removed clams. Place in a baking dish just large sufficient to hold everything and top with the sliced Large eggs. Roll out the crust and cover the pie. Bake at 375 for 45 min, or possibly till the crust is golden and flaky.
- Serve along with Cabbage and Salt Pork (see recipe), and you will have a typical Colonial meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 4 servings | |
| Calories 821 | |
| Calories from Fat 542 | 66% |
| Total Fat 60.39g | 75% |
| Saturated Fat 21.27g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 360mg | 120% |
| Sodium 878mg | 37% |
| Potassium 655mg | 19% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.31g | 0% |
| Protein 61.41g | 98% |
