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Name: Clam and Chicken Pie
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Salt; 1/2 c "Chicken Soup Stock" (see; 1/2 c Cream; half-and-half or milk; 1 ds Cayenne pepper; 2 tb Each butter & flour; cooked; 2 cn (6.5-oz) diced clams;; 1 Whole chicken; 3 to 3-1/2; 1 Batch "Basic Easy Crust"; 2 Hard boiled eggs; sliced

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INGREDIENTS

1 ts Salt
1/2 c "Chicken Soup Stock" (see
1/2 c Cream; half-and-half or milk
1 ds Cayenne pepper
2 tb Each butter & flour; cooked
2 cn (6.5-oz) diced clams;
1 Whole chicken; 3 to 3-1/2
1 Batch "Basic Easy Crust"
2 Hard boiled eggs; sliced

Servings

INSTRUCTIONS

Old cookbooks offer strange combinations. At least they seem strange in terms of todays 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 milk along with the chicken stock. Thicken with the roux as in the Chicken and Biscuit Topping recipe. Add the salt, cayenne, and celery, and bring to a simmer. Add the chicken and drained clams. Place in a baking dish just large enough to hold everything and top with the sliced eggs. Roll out the crust and cover the pie. Bake at 375? for 45 minutes, or until the crust is golden brown and flaky. Serve along with Cabbage and Salt Pork (see recipe), and you will have a typical Colonial meal. From . Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Clam and Chicken Pie

1 ts Salt
1/2 c "Chicken Soup Stock" (see
1/2 c Cream; half-and-half or milk
1 ds Cayenne pepper
2 tb Each butter & flour; cooked
2 cn (6.5-oz) diced clams;
1 Whole chicken; 3 to 3-1/2
1 Batch "Basic Easy Crust"
2 Hard boiled eggs; sliced

Old cookbooks offer strange combinations. At least they seem strange in  terms of todays 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 milk along with the chicken stock. Thicken with the  roux as in the Chicken and Biscuit Topping recipe. Add the salt, cayenne,  and celery, and bring to a simmer. Add the chicken and drained clams. Place  in a baking dish just large enough to hold everything and top with the  sliced eggs. Roll out the crust and cover the pie. Bake at 375? for 45  minutes, or until the crust is golden brown and flaky.      Serve along with Cabbage and Salt Pork (see recipe), and you will have a  typical Colonial meal.    From <The Frugal Gourmet Cooks American>.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 4 Servings

Calories: 4
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 19.5mg		1 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 0.6g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4

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