Special Chicken Pot Pie

15 ingredients
2 steps

Ingredients

  • 1 broiler/fryer chicken (3 to 3 1/2 lb.), quartered
  • 4 c. water
  • 4 tsp. chicken bouillon granules
  • 3 carrots, halved crosswise
  • 2 medium onions
  • 1 bay leaf
  • 1/2 lb. fresh mushrooms, quartered
  • 2 celery ribs, halved crosswise
  • 3 Tbsp. butter or margarine
  • 5 Tbsp. all-purpose flour
  • 1/2 c. whipping cream
  • 1 tsp. poultry seasoning
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. frozen peas

Directions

  1. 1
    In a Dutch oven or soup kettle, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or
  2. 2
    save for another use.) Melt butter in a saucepan; stir in flour until smooth. Cook and stir over medium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas and reserved chicken and vegetables.

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