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1
Place chicken, 1 tsp salt, 1/2 tsp pepper and water to cover in a Dutch oven ( I just use a stock pot).
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2
Bring to a boil; cover and simmer until the chicken is tender and done.
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3
Remove chicken from broth; cool.
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4
Cut chicken into bit size pieces.
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5
Cut potatoes, celery, and carrots into 1- inch chunks.
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6
Place in broth; simmer until tender.
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7
Drain vegetables, reserving 3 cups broth.
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8
Combine chicken, potatoes, celery, carrots and peas; spoon into a 13x9x2 inch pan.
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9
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
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10
Cook 1 minute, stirring constantly.
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11
Gradually stir in milk, 3 cups chicken broth, and bouillon cube; cook over medium heat, stirring constantly, until thickened and bubbly.
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12
Stir in 2 tsps salt and 1/2 tsp pepper.
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13
Pour the sauce evenly over chicken vegetable mixture.
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14
Prepare pastry roll to fit a 13x9x2 inch pan.
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15
Place crust over chicken mixture; cut 2 to 6 small slits in crust to allow steam to escape.
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16
Bake at 400 for 45 minutes or until crust is golden brown.
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17
Side notes to make it a quicker dish.
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18
1.
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19
As soon as the chicken looks done add the vegetables to the water.
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20
This allows the chicken to become tender but still allows you to save some time.
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21
2.
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22
Make the sauce while the vegetables are cooking.
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3.
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24
Buy the shredded carrots.
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25
This saves lots of time.
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4.
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27
Just a side note, the recipe calls for celery but I never put it inches I just don't like cooked celery.
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28
5.
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29
Don't forget to save back the broth.
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30
Normally I just dish it out of the pot while the vegetables are cooking.
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31
That way I can make the sauce and I don't have to try and save some of the broth back.
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32
6.
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33
It really doesn't take 45 minutes to cook in the oven.
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34
It normally takes about 15 minutes.
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35
All the ingredients are done you just need to make sure the crust is brown.
