Chicken Pot Pie

1. 1

   Wash chicken and pat dry.

2. 2

   Remove giblets and neck.

3. 3

   Wash and dry.

4. 4

   Place chicken in a large Dutch oven or 8-quart pot.

5. 5

   Add vegetables, herbs, pepper and water to cover.

6. 6

   Remove giblets after one hour.

7. 7

   Cool and refrigerate.

8. 8

   Bring water to a boil; lower heat to simmer and cover chicken.

9. 9

   Cook about 2 1/2 to 3 1/2 hours until thick portions are fork-tender.

10. 10

    Remove chicken and strain liquid through sieve, reserving the liquid.

11. 11

    Cool chicken completely; cool and refrigerate the liquid.

12. 12

    When chicken is cool enough to remove meat, use fork or knife to remove skin and remove meat to a large container.

13. 13

    You should have about

14. 14

    5 cups of cooked chicken and 5 to 6 cups of broth.

15. 15

    Chicken should be refrigerated no longer than two days and the broth refrigerated no longer than one day.

16. 16

    Freeze separately if you don't use them immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.