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| RECIPE FOR MISS HULLING'S CHICKEN POT PIE |
Title: Miss Hulling's Chicken Pot Pie
Category: Chicken Casserole
Serves: 6
Ingredients:
| 1.00 | | 5 pound stewing hen, cut up | | 5.00 | c | Water | | 1.00 | sm | Onion | | 0.50 | ts | Salt | | 1.00 | | Recipe pastry | | 2.00 | md | Potatoes, cooked and cubed | | 2.00 | | Ribs celery | | 2.00 | | Carrots |
Instructions:
Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours).
Remove chicken from bones and cut in cubes, discarding the skin.
Strain broth and measure, adding water to make 3 cups.
Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water.
Adjust seasonings with a dash of white pepper and more salt if necessary.
Add chicken, carrots (cubed) and cubed potatoes.
Spoon into 6 individual casserole dishes or a 2-quart casserole.
Roll pastry about 1/4-inch thick and top the casserole, sealing the edges.
Make several slashes in the pastry to allow the steam to escape.
Bake in a hot oven (400 degrees F.
) for about 30 minutes or until golden brown.
Helpful Hints: Biscuit dough (rolled thin) or individual biscuits may be used for the topping.
I also add defrosted frozen peas, to add more color.
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