Hot Chicken Pot Pie

Name: Hot Chicken Pot Pie
Ingredients: 1 (2 1/2 to 3 lb.) broiler-fryer; 1 onion, quartered; 1 stalk celery, cut into pieces 1 tsp. dried whole basil; 1 tsp. dried whole thyme; 1 tsp. dried whole rosemary leaves, crushed; 1 tsp. salt; 1 bay leaf; 1 c. finely chopped celery; 1 c. finely chopped onion; 1 c. finely chopped carrots; 1 c. finely chopped potato; 1/3 c. butter, melted; 1/2 c. all-purpose flour; 1 1/2 c. half and half; 1/2 tsp. salt; 1/4 tsp. pepper

16 ingredients

1 steps

Ingredients

1 (2 1/2 to 3 lb.) broiler-fryer
1 onion, quartered
1 stalk celery, cut into pieces 1 tsp. dried whole basil
1 tsp. dried whole thyme
1 tsp. dried whole rosemary leaves, crushed
1 tsp. salt
1 bay leaf
1 c. finely chopped celery
1 c. finely chopped onion
1 c. finely chopped carrots
1 c. finely chopped potato
1/3 c. butter, melted
1/2 c. all-purpose flour
1 1/2 c. half and half
1/2 tsp. salt
1/4 tsp. pepper

Directions

1

{"0":"HOT THICK 'N CRUSTY CHICKEN POT PIE","2":"Combine first 8 ingredients in a Dutch oven. Cover with water and bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth; strain broth, reserving 1 1\/2 cups. Cool chicken, remove from bone, chop.","3":"Saute celery, onion, carrot and potato in butter until crisp-tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth and half and half. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt, pepper and the chopped chicken.","4":"Line greased pie-plate with bottom crust. Pour chicken mixture into crust and place second crust atop. Pinch edges of crusts together to seal and cut a few slits into top crust.","5":"Bake in 350 degree oven for 30 minutes or until top crust in golden brown. Let cool for 5-10 minutes and serve.","8":"PASTRY FOR THICK 'N CRUSTY CHICKEN POT PIE:","10":"3 c. all-purpose flour","11":"1 tsp. salt","12":"1 c. shortening","13":"1 egg, beaten","14":"1\/4 c. plus 1 tbsp. ice water","15":"1 tbsp. vinegar","16":"1 tbsp. milk and 1 egg, combined to brush over pastry","18":"Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg, water, and vinegar; sprinkle evenly over surface and stir with a fork until dry ingredients are moistened.","19":"Shape into a ball. Roll half of pastry to 1\/8-inch thickness on lightly floured surface. Fit into a 9 1\/2 inch deep-dish pie plate. Spoon chicken mixture into prepared pastry.","21":"Roll remaining pastry to 1\/8-inch thickness and place over chicken filling. Trim, seal, and flute edges. Cut slits in top to allow steam to escape. Combine egg and milk; blend well. Brush over pastry. Bake at 400 degrees for 30 minutes or until golden brown. Yield: 6 servings."}