Recipe - Homestead Chicken Pie

1 Broiler/Fryer Chicken, cut
up
4 cup Water
1 Rib Celery,W/Tops, cut up
1 small Onion, stuck with cloves
2 teaspoon Salt
One fourth cup Margarine
One fourth cup Flour
2 One half cup Chicken Broth
Egg Yolks
One half cup Half And Half( Or Milk)
One half teaspoon Salt
One half teaspoon Pepper
2 cup Flour
1 tablespoon Baking Powder
One half teaspoon Salt
One fourth teaspoon Baking Soda
One half cup Butter
2/3 cup Buttermilk

In large kettle, boil chicken,celery,onion and salt. Skim foam. Cover,
simmer 2 hours. Cool in broth. Remove chicken, discard bones. Strain broth.
Put chicken in casserole. In saucepan,melt fat, stir in flour until smooth,
cook 3 minutes. Gradually add broth, stir until thick and smooth. Remove
from heat. Beat in egg yolks with One half and 1/2, stir in sauce. Season with
salt and pepper. Return in heat, cook one minute. Pour over chicken. Mix
flour, baking powder, salt and baking soda, cut in butter to small pea
size. Stir in buttermilk and blend. Knead 45 times. Roll to One half inch
thick, cut into 2 inch rounds. Place on chicken.Bake in 425 F oven, 20
minutes or until biscuits are down (brown) and chicken is hot and bubbly.If
you choose, you may use Bisquick's dumpling recipe unstead of homemade
biscuits,or you may use a tube of rolls (like Pillsbury) laid over the hot
chicken mixture.

Recipe by: Bill Spalding Posted to TNT Prodigy's Recipe Exchange
Newsletter by Bill Spalding billspa@icanect.net on Mar 24, 1997