Old Fashioned Chicken Pie With Biscuits For Fifty Recipe

+ Directions : Simmer chicken in salted water to cover 1 hour. Add onions and carrots. Simmer until chicken and vegetables are tender, about 1-1/2 hours. Cool in broth. Skim off fat; strain. Measure broth. If necessary, add enough water to make 8 quarts. Bone chicken, divide chicken and vegetables among 4 shallow roasting pans (11"x19"x2-1/2"). Add seasonings to broth; bring to boil. Blend flour and cold water; add slowly to boiling broth, stirring constantly; simmer until thickened and smooth, stirring frequently; pour an equal amount over chicken and vegetables in each pan. Top with baked biscuits. Heat in moderate oven (375 degrees F) for 15 minutes or until bubbling hot. FOR RICH GRAVY: Melt 1-1/2 cups chicken fat (skimmed from broth) and 1/2 cup butter or margarine. Blend in flour (omit cold water). Add hot seasoned chicken broth slowly, stirring constantly. Cook and stir until smooth and thickened. BISCUITS: Sift flour, baking powder, sugar and salt together in a large bowl. Work in shortening with pastry blender or fingertips until mixture is crumbly. make well in center of flour mixture; add milk, all at once, stirring until well blended. Divide dough into halves; turn out one portion at a time on lightly floured pastry cloth or board; knead gently for 1/2 minute. roll out dough to 1/2" thickness; cut in 3" rounds. Place biscuits on greased cookie sheets; bake in hot oven (450 degrees F) 18 to 20 minutes. (Recipe can make 5 dozen 2" rounds. ) Source: Chicken dinner - committee size by Beth Merriman, Parade Food editor. Parade Magazine, November 29, 1959; typos by Dorothy Flatman 1996