Old Hen Chicken Pot Pie

WHAT MAKES MANY SOUTHERN CHICKEN POT PIES different from all others is not only the use of a full flavored fowl (or stewing chicken), but also the layer of pastry strips within the pie itself, which provide a delectable contrast with the crispy top crust. Even in the South, it seems that old hens are harder and harder to find in supermarkets or even specialty food markets, so whenever I find one (especially on sale), I grab it and freeze it till I’m ready to make this pieor the best chicken soup on earth. Notice that the chicken must be simmered at least 2 1 ⁄2 hours to become tender.

MAKES: 6 servings

INGREDIENTS:

• One 4-pound fowl (stewing hen), cut into serving pieces
• 1 medium onion, quartered
• 2 ribs celery (leaves included), each broken into 3 pieces
• Salt and freshly ground black pepper to taste
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup vegetable shortening
• 1/4 cup ice water
• 2 medium carrots, scraped, cut into thin rounds, blanched 5 minutes in boiling water, and drained
• 1 cup fresh or thawed frozen green peas
• 2 tablespoons butter, melted

INSTRUCTIONS:

1. Place the chicken pieces in a large pot and add the onion and celery. Season with salt and pepper.
2. Add enough water to cover the chicken. Bring to a boil, reduce the heat to low, cover, and simmer until the chicken is tender, about 2 1/2 to 3 hours.
3. While the chicken is cooking, combine the flour and salt in a large mixing bowl.
4. Cut in the vegetable shortening with a pastry cutter until the mixture becomes mealy.
5. Gradually add the ice water to the flour mixture, stirring with a spoon, until a ball of dough forms.
6. On a lightly floured work surface, roll out half of the dough to about 1/8 inch thickness.
7. Line the bottom and sides of a greased 2-quart baking dish with the rolled-out dough, tucking it into the corners.
8. Roll out the remaining dough to about 1/8 inch thickness and cut half of it into 1-inch-thick strips. Reserve the remaining dough for the top of the pie.
9. Transfer the cooked chicken pieces to a cutting board and let them cool. Bone the chicken and cut the meat into bite-size pieces.
10. Strain the broth from the pot into a bowl and set it aside.
11. Preheat the oven to 350°F.
12. Arrange half of the chicken pieces over the bottom of the baking dish.
13. Add half of the carrots and peas on top of the chicken layer.
14. Place the pastry strips over the carrots and peas.
15. Arrange the remaining chicken, carrots, and peas on top of the pastry strips. Season with salt and pepper.
16. Pour enough reserved chicken broth into the baking dish to almost cover the top layer.
17. Fit the remaining pastry over the top of the pie, pressing down the edges and trimming off the excess.
18. Brush the top of the pastry with melted butter and poke a couple of vent holes in it using the tip of a knife.
19. Bake the pie in the preheated oven until the top is golden brown, for about 30 to 40 minutes.