Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1 (5 lb.) roasting chicken, cut up; 1 large onion, peeled and quartered; 3 celery tops; 3 parsley sprigs; 2 1/2 tsp. salt; 10 whole black peppers; 1/2 c. milk; pastry for 3 pies; 1 bay leaf; 8 small carrots, peeled and cut in large pieces; 1/2 c. flour; 8 small potatoes, peeled and cut in large pieces; 1 tsp. salt; 1 can peas, drained; 1/8 tsp. pepper

15 ingredients

8 steps

Ingredients

1 (5 lb.) roasting chicken, cut up
1 large onion, peeled and quartered
3 celery tops
3 parsley sprigs
2 1/2 tsp. salt
10 whole black peppers
1/2 c. milk
pastry for 3 pies
1 bay leaf
8 small carrots, peeled and cut in large pieces
1/2 c. flour
8 small potatoes, peeled and cut in large pieces
1 tsp. salt
1 can peas, drained
1/8 tsp. pepper

Directions

1

Prepare chicken and vegetables; wash chicken and giblets under cold water.
2

Place in a large kettle with quartered onion, celery, parsley, 2 1/2 teaspoon salt, whole peppers, bay leaf and 2 cups water.
3

Bring to boiling and reduce heat; simmer, covered.
4

Simmer gently for 1 1/2 hours, or until chicken is tender.
5

Remove chicken from bones in large pieces; meat should measure 5 cups. Strain stock; measure and skim off fat.
6

Add water to make 4 cups, if necessary.
7

Cook carrots and potatoes in 4 cups stock, covered, for 20 minutes, or until tender.
8

Strain; liquid should measure 3 cups.