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Chicken pot pie

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Ingredients/Components

pkg - 1 oz
milk - 1 c
salt - 1 tsp
water - 2 qt
all-purpose flour - 1/2 c
pepper - 1/2 tsp
bay leaf - 1 item
medium onion, quartered - 1 item
dried thyme - 1/4 tsp
9-inch refrigerated pie crust - 1 item
large potatoes, peeled and cubed - 2 item
eggs, hard-cooked and sliced - 2 item
stalk celery, cut in 2-inch pieces - 1 item
broiler-fryer use pieces: i - 1 (3
pepper I find this amount to be too much pepper!!!

How to make chicken pot pie:

Combine first 7 ingredients in a large Dutch oven. Bring to a boil. Cover. Reduce heat and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone and cut into bite-size pieces.

With a large spoon, skim fat from surface of broth. Bring broth to a boil. Add frozen vegetables and potatoes; return to boil. Reduce heat; cover and simmer 8 to 10 minutes or until tender. Remove vegetables from broth and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.

Melt margarine in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 1 1/2 teaspoons salt, pepper to taste and thyme. Add cooked vegetables, chicken and sliced eggs; stir gently. Spoon into a lightly greased 13 x 9-inch baking dish; set aside.

Roll out pie crust on a lightly floured surface into a 15 x 11-inch rectangle (very thin). Place over chicken mixture. Crimp edges, pressing against side of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown. Yield: 6 to 8 servings.

My Recipe: I usually boil chicken breast and strain the broth, sometimes without first 7 ingredients. I even use canned chicken sometimes.

Recipe categories: Casseroles, One Dish meal, Savory pies.

Rating:

4.8

Average rating: 4.8, total votes: 4

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