nanny's maryland chicken pudding

★★★★★ 1 Review
cathylynne29 avatar
By cathy tate
from high point, NC

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!

★★★★★ 1 Review
serves 8
prep time 2 Hr
cook time 1 Hr
method Bake

Ingredients For nanny's maryland chicken pudding

  • 1
    whole chicken-3-4lbs or 5-6 chicken breast
  • 1 md
    onion, sliced
  • 3 stalk
    celery plus leaves
  • 3 sprig
    fresh parsley
  • 1/2 tsp
    thyme
  • 1/2 tsp
    rosemary
  • 2 tsp
    salt, divided
  • 1/2 tsp
    pepper, divided
  • 3 lg
    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

How To Make nanny's maryland chicken pudding

  • 1
    Preheat 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.
  • 2
    Remove chicken from bone; shred and place in a 10-inch cast-iron skillet. Pour 1/2 cup broth over chicken. Set remaining broth aside.
  • 3
    Combine eggs, milk, 1 cup flour, 1/2tsp salt and 1/4 cup butter; beat until smooth. Pour over chicken in skillet.
  • 4
    Bake at 375 degrees for 1 hour. Cool slightly and cut into wedges.
  • 5
    While 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.

Categories & Tags for Nanny's Maryland Chicken Pudding:

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