Ione’s Chicken Pie2004-07-04
- Course: Main Dishes
- Prep Time : 60m
- Cook Time : 2:30 h
- Ready In : 3:30 h
- Add to Recipe Box
One of the best chicken pies you will ever eat. If you are ever in Breaux Bridge, LA, stop and get a piece of this delicious dish. If you cant stop there, make one today
- 2 large chickens
- 7 tbsp flour
- 2 (9 inch) pie shells
- 3 medium onions, chopped
- 2 large bell pepper, chopped fine
- 1 small head of garlic minced fine
- Salt, red pepper and Cajun seasoning to taste
- 1 onion and 1 shallot for boiling
Boil chickens in a large pot - add salt, one onion and shallots. Remove from heat and place on plates to cool. Strain broth into bowl, cover and refrigerate to be used in the roux.
Remove skin from chickens. Cut meat into small pieces. You may use knife or scissors. After cutting cover and place in refrigerator.
Skim fat from the top of the cold broth and place in a pot to make the roux; add flour gradually. When mixture has browned, add onions, garlic, and bell pepper. Stir often to prevent from sticking. When roux is as brown as you want it, add some of the chicken broth.
Add the cut chicken to the roux, simmer for 1/2 hour. Add salt and red pepper to taste. Stir frequently to prevent from sticking. Add more broth. Cook for about 1 hour over medium to low heat.
Add parsley about 15 minutes before turning off. The dish should not be dry. If it not as brown as you like add a little Kitchen Bouquet or Gravy Master.
Pour into pie pans or cast iron skillet and top with second crust.
Bake at 400 degrees about 30 to 45 minutes until crust is brown.