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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