Chicken Pot Pie

Chicken Pot Pie

Ingredients:

5

Lb

Roasting chicken, cut up (plus giblets)

1

 

Large onion, peeled and quartered

3

 

Celery tops

3

 

Parsley sprigs

2-1/2

Tsp

Salt

10

 

Whole peppercorns

1

 

Bay leaf

8

 

Small carrots, pared and halved crosswise

16

 

Baby potatoes, scrubbed and halved

12

 

Small onions, peeled

Cup

All-purpose flour

1

Tsp

Salt

1/8

Tsp

Pepper

Cup

Milk

1

11 oz

Package piecrust mix

Tsp

Dried thyme leaves

2

Tbl

Butter, melted

Directions:

Wash the chicken and giblets under cold water. Place in a large kettle with quartered onion, celery, parsley, 2-1/2 teaspoons salt, the black peppers, bay leaf and 2 cups eater. Bring to boil, reduce heat, and simmer for 1-1/2 hour or until chicken is tender. Remove chicken; cool. Chop giblets fine. Remove chicken from bones in large pieces. Strain stock, skim off gar, and measure out 4 cups, if more is needed add water.

Add the stock to medium saucepan, cook carrots, potatoes, and onion. Covered, 20 minutes or until tender. Remove vegetables with a slotted spoon and set aside.

In a small bowl, combine flour, salt and pepper. Stir in milk until smooth. Add to stock in pan; bring to boil, stirring. Reduce heat; simmer, 8 min, or until sauce is thick. Add chicken, vegetables and giblets. Turn into a round 3 quart casserole.

Preheat oven to 450. Prepare the piecrust according to directions, adding teaspoon dried thyme leaves to flour mixture. Form pastry into a ball. On a lightly floured pastry surface, roll out pastry to corm a circle larger than top of casserole, turning edges under, crimp, pressing to rim of casserole to seal. With a serrated knife, make 5 or 6 slits for air vents, evenly dispersed in top of pastry. Brush surface of pastry evenly with melted butter. Bake 35-40 min or until crust is golden and the mixture bubbles through the slits.

 

Yields

8-10 servings

 

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