GREENSBORO, N.C. — This year, Our State magazine is celebrating its 90th anniversary and to mark the milestone each month, Our State will feature retro recipes from the archives as we revisit flavors from pages past.
For November, Chef Lynn Wells has adapted these recipes for current times: Pecan Pie, Chess Pie, and Log Cabin Chicken Pie.
Log Cabin Chicken Pie
Yield: 6 servings.
For the crust: 2 cups all-purpose flour 1 teaspoon salt ⅔ cup shortening 1 large egg, slightly beaten 1 tablespoon white vinegar 1 to 3 tablespoons whole milk
For the filling: 3 tablespoons all-purpose flour ¼ cup water 1½ cups chicken stock ½ teaspoon salt ½ teaspoon ground black pepper 3 cups chicken, cooked and diced
For the topping: 8 slices white bread, toasted 1 medium yellow onion, grated ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon poultry seasoning 1 cup chicken stock, heated
Preheat oven to 425°.
For the crust: In a large mixing bowl, sift together flour and salt. Cut in shortening with 2 forks or a pastry cutter.
In a separate bowl, mix together the egg and vinegar. Add egg mixture to flour mixture and toss lightly.
Gradually add milk until the crust is moist enough to hold together. Form dough into a ball and place on floured cutting board. Roll dough into a 12-inch circle. Place dough into a 10-inch pie pan. Fold edge of dough to form a standing rim.
For the filling: Whisk together flour and water. Add to a skillet over medium heat. Add chicken stock, salt, and pepper, stirring until sauce thickens. Add chicken and stir. Pour filling into unbaked piecrust.
For the topping: Tear toast into pieces and place in a food processor. Pulse until it resembles sand with some larger pieces. Place crumbs into a mixing bowl. Add onion, salt, pepper, and poultry seasoning, and toss until well combined.
Add hot chicken stock to bread crumb mixture and toss with a fork. Spread topping evenly over filling.
Bake for 40 to 45 minutes or until topping is golden brown. Let pie rest for 10 minutes before serving.
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