my friend makes it like this. That will stick to your ribs on a cold day in South Louisiana.
Here we go:
Take you a fryer or perhaps 2 and put the in a big pot with some celery and black pepper and salt. Boil them until the meat will almost fall off the bone. Take them out and place on a platter to cool. Take the meat off the bones when cool enough and put the bones and the reat of the leavings back in the stock you boiled the chicken in. Cook for another 20 minutes or so and then ladel the grease off the top and let the stock cool. Note..if you do this the day before you can put the stock in a container and put it in the freezer...the next day you can remove every bit of the fat by taking the cake of fat that forms on the top of the stock and discarding it...nothing but stock left.
Now in a 14 X 16 baking dish...I like pyrex..you use what you have. Grease it good...I use pam spray. Now in a 3quart sauce pan put diced potatoes that have been boiled almost soft. add a can or jar of good green beans. Add some carrots and some green peas...I chop up a bunch of good musroooms and I throw in a can of Trappeys lima beans. When you have all this in the sauce pan and heating add a large can of musrooms soup concentrate....add enough of the stock you reserved to get it to the consistence of a good pot pie. Add salt and black pepper to taste. Spike it a little with crushed red pepper to your liking. Add some chopped parsley, chopped onion and a little chopped red and green bell pepper. Continue to heat and stire till the onions and peppers are done. Taste this and check for salt and pepper and make sure its the thick consistence that you want...I like mine just a little thicker than chicken and dumplin thick.
In a seperat bowl mix 2 cups of plain white flour...not SELF RISING it will ruin your pie. 1 cup of mayonaise and enough milk to make a stick dough.
In the baking dish you have prepared spread the chicken you boned on the bottom. Now pour the contents of the saucepan on top of the chicken...Now spoon the dough on top of this...and with a greased spoon level out the dough. Now this is a chicken pot pie. Place it in the oven at 350 till the topping is a golden brown and you see them bubbles coming thru. Serve with a big pot of turnip/mustard greens cooked down till the pot liquor is good enough to drink. For drink I serve super chilled buttermilk...have it so cold it startles you. Place the tabasco on the table and call em in..........................TChat
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its a great day to fish!!!!!!!!!!!!!
Sounds good. I just made one this past week, a bit different than yours and not so much (I only cook for 2) You put in some vegetables that I don't normally use in mine, I'll have to give yours a shot!
That sounds really good and today would be a good day to make it because it is 8 degrees above zero here in Northern Indiana. I think i will go to the store and get the ingredients!!!!
Deep South Chicken Pot Pie!
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