Mrs. Garretts Chicken Pies

Ingredients

• For filling:
• 1/4 cup vegetable oil
• 1/2 cup flour
• 1 large yellow onion, peeled and
• finely chopped
• 2 (3-lb.) chickens, each cut into 8 pieces (See note.)
• 3 stalks celery, finely chopped
• 1 green bell pepper, cored, seeded and finely chopped
• 2 (4-oz.) cans button mushrooms, drained
• 2 scallions, trimmed and chopped
• 1/2 cup chopped fresh parsley
• tsp cayenne
• Salt and freshly ground black pepper
• For pastry:
• 9 cups sifted flour
• 1 tbl. salt
• 1 3/4 cups vegetable shortening
• 3 cups water
• 3 eggs, lightly beaten, for egg wash

Directions

For filling: Blend oil and flour in a large, heavy pot over medium heat and stir constantly until browned to make a roux. Add onions and cook until golden, about 20 minutes. Add chicken and brown on all sides, then add celery, green peppers and water to cover. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
Remove chicken from pot and set aside to cool. Add mushrooms, scallions, parsley and cayenne to the vegetables in the pot and season to taste with salt and pepper. Simmer, uncovered, for 30 minutes. Mean-while, remove skin and debone chicken, shred and return to pot. When vegetables are cooked, remove pot from heat and set aside to cool. Chill well in refrigerator.
For pastry: Combine 8 cups flour, salt and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal. Mix in 3 cups water, 1/2 cup at a time, until dough forms. Roll out dough on a floured surface into a large rectangle. Spread with 1/2 cup shortening and sprinkle with 2 tablespoons flour. Fold dough onto itself in 3 layers, like a letter. Spread with remaining 1/4 cup shortening, sprinkle with flour and fold into a square. Wrap in plastic wrap and chill overnight.
Preheat oven to 375 degrees. Roll out dough on a floured surface and cut into 10 (7-inch) circles. Fill circles with chilled chicken mixture. Brush edges with egg wash, then fold over to form plump turnovers. Use a fork to seal edges.
Place on a baking sheet and brush with egg wash. Bake until golden, about 30 minutes.
If pies are frozen individually, you do not need to thaw before cooking. Preheat oven to 375 degrees. Space pies on ungreased pan. Place pan on bottom rack of oven and cook for approximately 20 minutes. Then place pan on top rack of oven for an additional 15 minutes or until pies are golden brown. Lift pies from pan with spatula immediately after removing from oven.

Note: Use 6 pounds of chicken breasts if all white meat is preferred. The original recipe states that it makes 10 pies, but I found that it makes about 12 large pies or 18 to 20 medium-size turnovers.

*Aline Garrett began making these savory pies many years ago at her shop in St. Martinville. The flaky crust and incredible seasoning make these meaty, aromatic turnovers well worth the effort.*

Source: The Advocate – Baton Rouge, Louisiana