| 1 chicken cut up | 1 rib of celery |
| 1 med. onion quartered | 1 bay leaf |
| 1 lrg carrot cut into chunks | 2 cans crm of chicken soup |
| 1 can cream of celery soup | 1/2 stick of margarine |
| 1 can mixed veggies | 1/4 cup of chicken stock |
| pepper to taste |
Crust:
| 3 cups all purpose flour | 1 1/2 TBSP baking powder |
| 1 1/2 tsp salt | 1/2 cup butter flavor crisco |
| 3/4-1 cup milk |
| Mix dry ingredients, cut in the crisco with a pastry blender. Start with 3/4 cup of milk and watch the consistency, this is a basic biscuit recipe you want it workable and not too sticky. When the dough is mixed well turn out onto floured surface and kneed a few times. Tear the dough into two parts, one a little larger than the other to cover the bottom of a 9x13 pan. Roll the larger ball of dough first and place in the bottom of the pan, fill with the chicken mixture. Roll out the rest of the dough. sprinkle desired amount of pepper over mixture, pour the melted butter over the chicken mixture then top with the rolled out dough. Seal the edges by pinching them together or folding them over. Bake at 425 degrees for 20 mins or until the crust is golden brown. |
| 1 - 2 1/2-3 lb fryer | 1 tsp Salt |
| 1/4 tsp Pepper | 1 1/2 cups Flour |
| 1/4 tsp Paprika | Crisco Shortening |
| Combine
flour, salt, pepper and paprika in a plastic bag. Add a few pieces of chicken
at a time. Coat the chicken and place it on waxed paper for 15 to
20 mins before frying. Heat the Crisco shortening on medium high heat in
a cast iron or heavy skillet. Fry chicken 30 to 40 mins without lowering
heat. I salt and pepper the chicken while it cooks also. Turn once for
even browning. Drain on paper towels.
You can make this spicy by increasing the pepper and paprika to 1/2 tsp combine that with 1/2 tsp poultry seasoning and 1/2 tsp cayenne pepper and 1/4 tsp dry mustard. Rub this mixture on the chicken before flouring. Substitute 2/14 tsp garlic salt, 1/4 tsp salt and 1/4 tsp celery salt for the 1 tsp salt in the flour. Coat chicken as before and fry. |
