Chicken Pot Pie
INGREDIENTS:
3 lb Chicken legs and thighs
1/4 c Carrots; sliced
1/4 c Celery; sliced
1/4 c Onion; sliced
1/2 ts Salt
1/8 ts Thyme
1/2 Bay leaf
2 Sprigs parsley
1 Clove
-water
3 tb Butter
1/2 c Mushrooms; sliced
3 tb Flour
2 c Chicken broth
2/3 c Frozen peas; defrosted
1/2 c Frozen pearl onions; defrost
1 9-inch pastry circle; baked
3 lb Chicken legs and thighs
1/4 c Carrots; sliced
1/4 c Celery; sliced
1/4 c Onion; sliced
1/2 ts Salt
1/8 ts Thyme
1/2 Bay leaf
2 Sprigs parsley
1 Clove
-water
3 tb Butter
1/2 c Mushrooms; sliced
3 tb Flour
2 c Chicken broth
2/3 c Frozen peas; defrosted
1/2 c Frozen pearl onions; defrost
1 9-inch pastry circle; baked
The day before making the chicken pot pie, combine chicken legs and thighs with sliced carrots, celery, onion and seasonings in a saucepot. Cover with water. Bring to a boil and simmer covered, 30-4-
minutes until chicken is tender. Remove Chicken from broth and refrigerate. Strain broth and boil, uncovered until redued to 2 cups. Refrigerate. Next morning remove chicken from bones and any congealed fat from broth. Dice chicken. To make pot pie, heat butter in a pan and saute mushrooms until tender. Add flour and continue to to cook and stir for 2 minutes. Stir in broth and cook stirring, until mixture is thickened. Add peas, pearl onions, and cut up chicken. Spoon into a 9-inch round buttered 6-cup casserole. Place baked pastry circle on top and bake at 350 degrees F for 15 to 20 minutes or until bubbling. Note: Recipe may be doubled. May be divided into individual casseroles if desired
minutes until chicken is tender. Remove Chicken from broth and refrigerate. Strain broth and boil, uncovered until redued to 2 cups. Refrigerate. Next morning remove chicken from bones and any congealed fat from broth. Dice chicken. To make pot pie, heat butter in a pan and saute mushrooms until tender. Add flour and continue to to cook and stir for 2 minutes. Stir in broth and cook stirring, until mixture is thickened. Add peas, pearl onions, and cut up chicken. Spoon into a 9-inch round buttered 6-cup casserole. Place baked pastry circle on top and bake at 350 degrees F for 15 to 20 minutes or until bubbling. Note: Recipe may be doubled. May be divided into individual casseroles if desired