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MISS HULLING'S CHICKEN POT PIE

Category:    Chicken, Casserole
Yield: 6 servings
 
      1    5 pound stewing hen, cut up         1    Recipe pastry
      5 c  Water                               2 md Potatoes, cooked and cubed
      1 sm Onion                               2    Ribs celery
    1/2 ts Salt                                2    Carrots
 
  Simmer chicken in water with onion, celery, carrots and salt until tender
  (about 3 hours).  Remove chicken from bones and cut in cubes, discarding
  the skin.  Strain broth and measure, adding water to make 3 cups.
  
  Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water.  Adjust
  seasonings with a dash of white pepper and more salt if necessary.  Add
  chicken, carrots (cubed) and cubed potatoes.  Spoon into 6 individual
  casserole dishes or a 2-quart casserole.
  
  Roll pastry about 1/4-inch thick and top the casserole, sealing the edges.
  Make several slashes in the pastry to allow the steam to escape.  Bake in a
  hot oven (400 degrees F.) for about 30 minutes or until golden brown.
  
  Helpful Hints:  Biscuit dough (rolled thin) or individual biscuits may be
  used for the topping.  I also add defrosted frozen peas, to add more color.
 

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