Miss hulling's chicken pot pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 5 pound stewing hen, cut up | |
| 5 | cups | Water |
| 1 | small | Onion |
| ½ | teaspoon | Salt |
| 1 | Recipe pastry | |
| 2 | mediums | Potatoes, cooked and cubed |
| 2 | Ribs celery | |
| 2 | 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.
Helpful Hints: Biscuit dough (rolled thin) or individual biscuits may be used for the topping. I also add defrosted frozen peas, to add more color.