March 21, 1955 Chicken Pie, Butterscotch Custard in Casserole

Chicken Pie

1 boiled chicken
1 c. diced cooked carrots
6 small boiled onions
4 T. butter or chicken fat
4 T. flour
1/2 t. salt
Dash of pepper
1 c. chicken stock
1 c. thin cream
Pie crust for single pie

Boiled Chicken: Have fowl (about 5 pounds) cut in pieces or leave whole. Place in kettle, add water to half cover, 1 stalk celery, 1 sliced onion, 1 bay leaf and 1 T, salt. Bring to boiling, cover tightly and let simmer over low heat 1 1/2 to 2 1/2 hours or until tender, time will depend on size and age of fowl. Let meat cool ib broth8 before removing. Remove meat from bones, strain broth. A 5-pound bird gives about 3 cups diced cooked chicken.

To Make Pie: Arrange chicken with vegetables in a 2 quart casserole. Melt butter or chicken fat, stir in flour and seasonings, blend well, add chicken stock and cream slowly, stirring constantly over low heat until mixture thickens and boils. Cover casserole with rolled pastry, press down on moistened edges of casserole, and trim. Make several slits in center. Bake at 425 degrees 12 to 15 minutes. Yield 6 servings.

Tip: Cooked potato balls or sauteed mushrooms may be added with the other vegetables if desired. Pie may be made in individual ramekins if desired. Same baking time and temperature.

Butterscotch Custard in Casserole

3/4 c. brown sugar
6 eggs
1 t. vanilla
1/4 t. salt
1 quart of milk, scalded

Press brown sugar on bottom of 10 x 6 1/2  x 2 inch casserole as uniformly as possible. Beat eggs well, add vanilla and salt and very slowly 1 quart of scalded milk. Pour this mixture slowly over brown sugar in casserole. Place casserole in a large utensil with water coming up at least halfway. Bake at 300 degrees for 1 hour or until knife comes clean when inserted in center of baked custard. Cool, then refrigerate until ready to serve. Note: The brown sugar in this desert separates from the custard, formiong a delicious sirup at the bottom, which is spooned over custard when serving. 6 servings.