Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1 whole fryer (3 lb.); 2 c. water; 2 carrots, sliced; 2 stalks celery, sliced; 1 medium onion, wedged; 9 oz. frozen peas; 2 chicken bouillon cubes; 1/8 tsp. pepper; 1/4 c. margarine; 1/4 c. flour

10 ingredients

8 steps

Ingredients

1 whole fryer (3 lb.)
2 c. water
2 carrots, sliced
2 stalks celery, sliced
1 medium onion, wedged
9 oz. frozen peas
2 chicken bouillon cubes
1/8 tsp. pepper
1/4 c. margarine
1/4 c. flour

Directions

1

Combine chicken, water, vegetables (except peas), bouillon cubes and pepper in a large saucepan. Bring to a boil and simmer until chicken is tender. Remove chicken and discard skin and bones.
2

Pour remaining ingredients through a sieve, reserving vegetables and broth.
3

Melt margarine in a saucepan.
4

Blend in flour until smooth. Stir in reserved liquid with a wire whisk and stir constantly until sauce thickens and bubbles.
5

Add peas. Taste for salt and pepper.
6

Stir in chicken and vegetables.
7

Pour into a buttered casserole. Top with cheese biscuit crust.
8

Bake at 450° for 15 minutes or until liquid is bubbly and biscuits are brown.