Special Note: Due to the building project, we are postponing this falls’ Chicken Pie Supper until the fellowship hall and the kitchen are completed. If you have neighbors and friends who are asking about when CPS will be, tell them to watch for local publicity in 2007 and to monitor this web-site.
The Jericho Congregational Church hosts its annual Chicken Pie Supper every year in October, typically at the height of leaf-peeping season. This tradition dates back over 100 years. The actual number of suppers hosted remains a topic of discussion, but it is believed that the 103rd Chicken Pie Supper is the one captured in these photos from October 5th, 2002. Sharon Harris managed a small army of volunteers, and all agreed it was a grand success. Here are some pictures from the event, there are a lot of them, so please allow time for them to download. Click on a photo to view a larger version.
We typically have 4 seatings, starting at 4:30 and each hour thereafter. Tickets almost always sell out, so stop by the Jericho Center store or contact the church office in September to get yours!
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Please check out the great pictures from previous Chicken Pie Suppers
Jericho Congregational Church OFFICIAL CHICKEN PIE RECIPE 2 CHICKENS PER PIE (each chicken weighing 7 to 8 pounds)
24 BISCUITS PER PIE This recipe makes a pie with 24 biscuits. If you make a practice run for your own family, be sure to cut in half
To Prepare Chickens: (Can be done the day before as long as the broth and the chicken are kept refrigerated.)
Wash and clean chickens - remove excess fat and pin feathers.
Boil clean chickens in enough water to cover them, until meat falls from bone.
Giblets can be boiled along with chickens. When cool enough to handle, remove chicken from bone and cut chicken into bite-size pieces. Dispose of bones, skin and giblets. Refrigerate chicken and also the broth that the chicken was boiled in.
Gravy: Remove fat from the top of cold chicken broth with spoon, and dispose of fat. Heat broth 'til lukewarm over medium heat. To make gravy, place flour with cold water or cold broth (about 4 to 5 tablespoons of flour to 1 cup of liquid), in jar with lid, or gravy shaker (shake well to be sure all flour is dissolved in liquid before adding to broth). Add to chicken broth. Bring to a boil, stirring constantly with a wire whisk to prevent lumping.
Grease a 10" X 16" X 2 1/2" pan. Arrange chicken evenly in bottom of pan. Pour enough gravy to just cover chicken. If gravy comes too high above chicken, biscuits will be soggy. Put pan with chicken & gravy into a 425o oven while preparing biscuits. (Having oven-hot chicken and gravy prevents the biscuits from being gooey on the bottom).
BISCUITS
Commercial (Original Recipe) Bisquick is preferred using directions on the box.
Or if you make biscuits often with success, use your own recipe.
Cut out biscuits and put aside until all 24 are cut out. (Do not prebake)
Remove chicken from oven - gravy should be boiling, and immediately put the biscuits on top of the boiling gravy and chicken. Bake at 425o for about 20 - 25 minutes, or until biscuits are done and lightly browned. To check biscuits for doneness carefully lift one in center of pie and test with finger. If biscuits seem to be browning too quickly, and not getting done, reduce heat to 400.
Save (and bring to church when making for the annual supper) remainder of gravy to put over chicken pie when served.
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"...Let your light so shine before men, that they may see your
good deeds and praise your Father in heaven.
Matthew 5: 16
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Last modified: August 18, 2006