Name: Chicken Pot Pie
Yield: 4 servings
Ingredients: 1 (5 lb.) roasting chicken, cut up; 1 large onion, peeled and quartered; 3 celery tops; 3 parsley sprigs; 2 1/2 tsp. salt; 10 whole black peppers; 1/2 c. milk; pastry for 3 pies; 1 bay leaf; 8 small carrots, peeled and cut in large pieces; 1/2 c. flour; 8 small potatoes, peeled and cut in large pieces; 1 tsp. salt; 1 can peas, drained; 1/8 tsp. pepper

Servings: 4 persons

1 (5 lb.) roasting chicken, cut up
1 large onion, peeled and quartered
3 celery tops
3 parsley sprigs
2 1/2 tsp. salt
10 whole black peppers
1/2 c. milk
pastry for 3 pies
1 bay leaf
8 small carrots, peeled and cut in large pieces
1/2 c. flour
8 small potatoes, peeled and cut in large pieces
1 tsp. salt
1 can peas, drained
1/8 tsp. pepper

1
Prepare chicken and vegetables; wash chicken and giblets under cold water.
2
Place in a large kettle with quartered onion, celery, parsley, 2 1/2 teaspoon salt, whole peppers, bay leaf and 2 cups water.
3
Bring to boiling and reduce heat; simmer, covered.
4
Simmer gently for 1 1/2 hours, or until chicken is tender.
5
Remove chicken from bones in large pieces; meat should measure 5 cups. Strain stock; measure and skim off fat.
6
Add water to make 4 cups, if necessary.
7
Cook carrots and potatoes in 4 cups stock, covered, for 20 minutes, or until tender.
8
Strain; liquid should measure 3 cups.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken Pot Pie

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