MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Pie, Great Northern Style
 Categories: Pies,Chicken, Potatoes, Bacon, Pastry
      Yield: 8 Servings
 
      3    Stewing chickens
           -(4.5 to 5 lb ea)
      1 lg Onion; sliced
      1 bn Parsley
      1    Sage sprig
      4 tb Flour; heaping
      2 tb Butter
      3    Egg yolks; well beaten
    1/2 c  Heavy cream
           Salt to taste
      4 lg Potatoes
      8 lg Fresh mushrooms; diced
     16    Strips bacon
           Pastry dough for 2 pies
 
  In a large stew pot, cover chickens with cold water.  Add onion
  slices, parsley, and sage.  Slowly bring to a boil over medium
  heat, then simmer until meat is about ready to fall from bones,
  about 1 to 1-1/2 hours. Separate meat from the bones, retaining the
  white meat. Continue to simmer stock until reduced by
  approximately 1/3, then allow to cool. Skim fat off the top and
  mix it with 4 heaping tb flour and 2 tb butter, then set aside to
  use as a binder.

  Meanwhile, remove cold stock to a 2 quart saucepan and add the
  well-beaten egg yolks and heavy cream and stir to mix. Season to
  taste. Then, over medium-high heat, heat again, stirring
  continually. Do not boil. Add the binder and strain thoroughly.

  Meanwhile, make meal pie pastry sufficient for 2 pies and
  refrigerate. Boil potatoes in skins until nearly tender, about 15
  minutes. Allow to cool, then remove a slice of skin lengthwise
  sufficient to allow access with a melon baller. Make 32 potato
  balls and set aside. Dice the mushrooms fine, then saute with
  bacon until they are tender and bacon is crisp. Crumble the bacon.

  To finish, place 4 potato balls in individual 2-cup casseroles or
  baking dishes.  Add 3 slices of chicken breast and a portion of
  the mushroom/bacon mixture.  Fill the dish with sauce described
  above. Roll out the pie pastry moderately thick, trim to fit, then
  cover casseroles, sealing edges all around. Bake in a 400 degree F
  oven until the crust is a rich brown color, about 20 minutes.
  Serve hot en casserole.
  
  This recipe is from the Great Northern Railway.
  
  FROM: Dining By Rail by James D. Porterfield.
  
  Shared by Robert Rostrup
 
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