CHICKEN PIE, VENEZUELAN
Serves: 6
Ingredients:
• 4 pounds chicken
• boiling water
• 2 stalks celery
• 1 bay leaf
• 1 onion (medium, sliced)
• 3 cups carrots (cooked, diced)
• 1 cup canned peas
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 cup Chicken Broth, College Inn
• dash nutmeg
• 1/2 tsp. Heinz Worcestershire Sauce
• 1 tbsp. capers
• 2 tbsp. raisins
Directions:
Wash and clean chicken.
Place in Dutch oven or saucepot. Add boiling water to cover chicken half way.
Add salt, celery, bay leaf, onion, capers, and pepper.
Cover; simmer until tender, allow 1 to 1 ½ hours for roaster; additional may be added if necessary.
Remove chicken, allow to cool.
Strain broth; add water to make 2 cups; skim off fat as it cools.
Remove skin from chicken; cut meat into cubes (1 inch).
Arrange chicken, carrots, peas and raisins on a flaky piecrust in a shallow baking pan.
Bake 20 to 25 minutes in hot oven 425° Fahrenheit.
Nutrition: Calories: 533; Protein: 195.00 Grams; Carbohydrates: 122.00 Grams; Fat: 204.00 Grams
Courtesy of H.J. Heinz Co. www.heinz.com
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