Mrs. L. E. (Kathleen) Claiborne’s Famous Southern Fried Chicken Pie, published in Liberty Magazine May 1948. Beulah went to Mississippi to interview Mrs. Claiborne on the recommendation of her publicist, and later New York Times Food Editor, Crag Claiborne, who boasted that his mother was the best cook in town. Mrs. Claiborne ran a boarding house in Indianola, Mississippi and boasted that she was able to cook three meals a day for six boarders for less than the price of one meal in a restaurant!
This was also a favorite of Beulah’s daughter Ann when she wanted to impress guests during the 1950’s.
Southern Fried Chicken Pies
2 tablespoons flour with
2 tablespoons cream
1 ½ cups thin cream and cook until slightly thick
Pour a little over
2 beaten egg yolks
Add to thickened cream and season with
¼ teaspoon salt
1/8 teaspoon pepper
½ teaspoon Worcestershire sauce
Add 1 cup diced cooked chicken (meat from half a chicken)
Make a 2 cup batch of regular pastry, biscuit mix, or biscuits.
The latter is made as follows:
Sift cake flour, measure
And resift with
2 teaspoons double acting baking powder
1 teaspoon salt
3 tablespoons shortening (if a stewing hen is used, cook the day before, chill broth, and skim off fat)
Make a well in center and pour into it 2/3 cup milk, or enough to make a soft dough
Turn dough onto lightly floured board. Roll as thin as possible (about 1/8 inch) with floured pin. Cut in rounds with saucer (5 ½-inch size). Place a spoonful of chicken on one half of round. Fold over as for turnovers. Press dough together with fork. Fry in deep hot fat (360° F., or hot enough to brown cube of bread in one minute). Fry only a few at a time. Turn as they brown. Pass golden sauce separately. Makes 8 pies.
Sauté until brown
½ cup mushrooms, diced
1 medium-sized pepper, seeded and chopped in
2 tablespoons chicken fat or butter
1 tablespoon flour and blend
1 cup chicken broth
Add to remainder of sauce used for filling taste and season with salt and pepper if needed.