Miss Hulling's Chicken Pot Pie
Yield
6 servingsPrep
3 hrsCook
30 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
stewing hen
(5 pounds), cut up |
* |
| 5 | cups |
water
|
|
| 1 | small |
onions
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
pastry
|
* |
| 2 | medium |
potatoes
cooked and cubed |
|
| 2 | each |
celery stalks
|
|
| 2 | each |
carrots
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
stewing hen
(5 pounds), cut up |
* |
| 1.2 | l |
water
|
|
| 1 | small |
onions
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
pastry
|
* |
| 2 | medium |
potatoes
cooked and cubed |
|
| 2 | each |
celery stalks
|
|
| 2 | each |
carrots
|
|
Directions
Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours).
Remove chicken from bones and cut in cubes, discarding the skin.
Strain broth and measure, adding water to make 3 cups.
Thicken broth with 4 Tablespoons flour mixed with ¼ cup water.
Adjust seasonings with a dash of white pepper and more salt if necessary.
Add chicken, carrots (cubed) and cubed potatoes.
Spoon into 6 individual casserole dishes or a 2-quart casserole.
Roll pastry about ¼ inch thick and top the casserole, sealing the edges.
Make several slashes in the pastry to allow the steam to escape.
Bake in a hot oven (400 degrees F.) for about 30 minutes or until golden brown.
