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. …

INGREDIENTS:
2 frozen Oronoque Orchards Deep Dish Pie Crusts
5 fresh carrots
3 fresh med. potatoes
1/2 c. frozen peas
1 1/2 c. chicken stock
2 tbsp. butter
2 to 3 tbsp. flour
Salt, pepper & poultry seasoning to taste
2 chicken cutlets
1 egg
DIRECTIONS:
Peel and cut up carrots and potatoes. Put carrots, potatoes and peas in a pot and steam until just tender. Let cool. Poach chicken cutlets in stock (save stock) until done (about 15 minutes). Remove meat, let cool and cut into 1 inch chunks. Melt butter, stir in flour, brown slightly then put stock into mixture, …

INGREDIENTS AND DIRECTIONS:
FILLING:
1/3 c. chicken fat
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cut up chicken
10 oz. frozen peas & carrot mix
In saucepan melt fat. Add onions and saute until golden. Add flour, salt and pepper. Cook until bubbly. Add liquids and stir until mixture returns to boiling. Boil and stir one minute. Stir in chicken and vegetables.
CRUST:
1 c. flour
1 tsp. celery seed
1/2 tsp. salt
1/3 c. + 1 tbsp. shortening
2 – 2 1/2 tbsp. water
Stir dry ingredients together. Cut in shortening. …