Nanny's Maryland Chicken Pudding

cathy tate

By
@cathylynne29

Meat pies and puddings are strictly English in origin. I've known about this recipe all of my adult life - it was one of my grandmother's oldest recipes dating back to the early days when she first got married. It takes a little time but is so well worth it. It is the best chicken dinners I've ever eaten!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
2 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

1
whole chicken-3-4lbs or 5-6 chicken breast
1 medium
onion, sliced
3 stalk(s)
celery plus leaves
3 sprig(s)
fresh parsley
1/2 tsp
thyme
1/2 tsp
rosemary
2 tsp
salt, divided
1/2 tsp
pepper, divided
3 large
eggs, beaten
2 c
milk
1 1/2 c
flour, plain, divided
1/4 c
butter, melted-plus 2tbs, divided
3 Tbsp
parsley, fresh, chopped

Step-By-Step

1Preheat oven to 375 degrees. Combine first 6 ingredients, 1tsp salt and 1/4tsp pepper in a dutch oven; add water to cover. Bring to a boil; cover and simmer 1 1/2 hour. Remove chicken from broth; cool. Strain broth and set aside.
2Remove chicken from bone; shred and place in a 10-inch cast-iron skillet. Pour 1/2 cup broth over chicken. Set remaining broth aside.
3Combine eggs, milk, 1 cup flour, 1/2tsp salt and 1/4 cup butter; beat until smooth. Pour over chicken in skillet.
4Bake at 375 degrees for 1 hour. Cool slightly and cut into wedges.
5While puddings is baking, cook remaining broth over high heat until reduced to 2 cups. Stir in 1/2 cup flour. Add parsley, 2TBS butter, 1/2tsp salt and 1/4tsp pepper. Cook over medium heat until thickened and bubbly. Spoon gravy over pudding.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern