Chicken Pot Pie

Ingredients

  • 5 lb stewing hen
  • 3 celery tops
  • 3 sprigs parsley
  • 1 med onion peeled and quartered
  • 10 whole black peppers
  • 1 bay leaf
  • 2 1/2 tsp salt
  • 1 tsp MSG
  • 1/4 tsp rosemary
  • 6 carrots pared and quartered
  • 1/8 tsp pepper
  • 1/4 C flour
  • 1/2 C milk
  • 1 pkg frozen peas thawed, 10 oz
  • Pastry for one-crust pie

Instructions

  1. In lg. kettle, combine chicken, celery, parsley, onion, peppers, bay leaf, 2 tsp salt, MSG, and rosemary. 

  2. Add 2 qts water. Bring to boil; cover; reduce heat, and simmer until chicken is tender - about 2 hours. 

  3. Remove chicken; set aside. Strain stock. In 2 C stock, cook carrots, covered, until tender- about 20 min. 

  4. Meanwhile, remove chicken from bones in large chunks. Place in 2-qt casserole; set aside. 

  5. Preheat over to 425°. 

  6. Blend remaining salt, pepper, and flour in small bowl. 

  7. Stir in milk until smooth. Quickly stir into stock with carrots.

  8. Add peas. Bring to boil, stirring. 

  9. Reduce heat; simmer about 8 min, or until sauce is thickened and peas are tender. 

  10. Pour over chicken pieces in casserole; toss gently. 

  11. Roll pastry to fit top of casserole with 1/2-in. overhand all around. 

  12. Turn edge under; seal to rim of casserole; crimp. 

  13. Slash vents in top. Bake 15 to 20 min, or until well browned.

chicken pot pie recipe
Chicken Pot Pie Recipe
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