Mom’s Arkansas Chicken Pie

For the soured heavy cream:

Start with making the soured heavy cream since you will have to wait 2 hours for it to thicken.

In a small mixing bowl, Add 1 1/2 tablespoon white vinegar to 1 1/2 cups of cream. Stir until blended and let it stand at room temperature for 2 hours until thickened. It will be as thick as pancake batter when it’s ready. When thickened, add the two lightly beaten eggs.

For the filling:
In a medium sized saucepan over medium high heat, melt 3 tablespoons butter. Add the onion, potatoes and carrots. Cook and stir occasionally until potatoes are golden brown. Remove from heat and add peas. Set this aside.

In a large saucepan on medium high heat, melt 1/2 cup butter. Stir in flour and whisk for one minute. Add the chicken stock. Cook, stirring constantly until mixture thickens and bubbles. Taste and season with additional salt and pepper if necessary.

Add chicken pieces, remove from heat cover and keep warm while you make the crust.

For the crust:
In a large mixing bowl, sift flour, salt, baking powder, and baking soda.

Combine this with the soured cream/egg mixture. Stir until blended. It will be thick.

For the assembly:

Preheat oven to 425 F.

In a large mixing bowl, combine the cooked vegetables and chicken mixture. Mix lightly. Ladle into a shallow 9×13 baking dish. Spoon the crust mixture over the chicken. Brush with light cream.

Bake in a preheated 425 F oven for 20 minutes until bubbly and brown.