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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 1½ 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