Wednesday, December 15, 2010


Country Chicken Pot Pie

1 3lb chicken , cooked and picked from the bones
1 cup carrots
2-3 ribs of celery
1 medium size onion
salt and pepper
2 chicken bouillon cubes
1/2 tsp dried thyme
1/2  1/4 tsp dried rosemary
4 tbsp cornstarch
1 tablespoon flour
1 cup heavy whipping cream or light cream
1 cup frozen peas and small onions
2 cups of reserved stock from the cooked chicken or broth

Cook the chicken with water about 2 cups, carrots, celery and onion.  When done remove chicken from the stock and set aside to cool.  Add chicken bouillon, spices, cream and cornstarch and flour and cook over med heat until thick.  Pick the chicken and add all the meat.  Add peas and mix all together. Put in a casserole dish and cover the top with a pre-made pie crust or make a crust. 

2 cups flour
1 tsp salt
2/3 cup shortening
5 -7 tbsp of very cold water
Mix and roll to desired size.  Put on top of the chicken mixture and make a slit to allow steam to vent.  Bake at 400 for about 35-40 minutes.  You can also put a crust on the bottom of the casserole and a crust on the top.   

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