INGREDIENTS:
2 broilers/fryer chicken
2 celery stalks
1 med. onion
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. flour
1 pkg. (10 oz.) frozen peas (cooked)
4 stalks celery (diced and cooked)
4 carrots (sliced and cooked)
1 3/4 c. potatoes (diced and cooked)
1 egg
2 tbsp. milk
DIRECTIONS:
Preheat oven to 375 degrees 10 minutes before pie goes in. Grease casserole dish.
Cook chicken in large pot in water with celery, onion, bay leaf, salt and pepper. Remove fat and strain stock. Discard skin and bones and cut in large pieces.
Melt butter and stir in flour. Cook 5 minutes stirring constantly. add enough chicken stock for consistency of sauce desired. Simmer 5 minutes, add salt and pepper.
Put all ingredients in casserole and add amount of sauce desired. Mix egg and milk together. Cover casserole with pastry, brush with egg wash and puncture. Bake at 375 degrees until crust is golden brown.
INGREDIENTS:
1 whole chicken or chicken parts
1 can corn, drained
1 can peas, drained
1 can carrots, drained or 3-4 chopped carrots
1 can green beans, drained (optional)
2 chicken bouillon cubes
1 can cream of chicken soup (optional)
2 tbsp. flour
1/2 c. water
Salt and pepper to taste
2 cans refrigerator biscuits
DIRECTIONS:
In a large pot, cover chicken with water and boil about 1 hour or until chicken is done. Take chicken out and remove meat from bone and skin. Add to broth, chicken pieces, corn, peas, carrots, green beans, chicken cubes and soup. Bring to boil.
Thicken with flour mixed with water if needed. Season to taste. While boiling hot, pour into a shallow baking pan and top with biscuits. Bake at 350 degrees until biscuits are browned and done. Roast beef and beef cubes may be substituted for chicken in recipe to make beef pot pie. Leave out chicken soup.
INGREDIENTS:
4 chicken legs
1 onion, cut up
1/2 tsp. celery seed
4 to 5 potatoes
4 c. flour
4 eggs
1 tsp. salt
Boiling water
DIRECTIONS:
Cook chicken legs with onion and celery seed. Remove chicken, let it cool and debone it and break into pieces. Wash potatoes and cut in half. Put into broth and bring to a boil. Cook 10 to 12 minutes. Mix pot pie dough: flour, eggs, salt and boiling water added a little at a time until dough is easy to handle. Take a small amount and roll it out as thin as possible. Cut into pieces and put into broth with potatoes. Continue until dough is used. Add chicken and simmer for 20 minutes.
