Carol Berger's Coach House Stewed Chicken Pot Pie |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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This recipe is from the archives of Pioneer Lodge, a Seniors residence. This is a really good old-fashioned Chicken pot pie like Grandma used to make. Ingredients:
1 (5 lb) stewing chicken |
3 carrots, large, cut in pieces |
12 small onions |
2 (8 ounce) cans whole mushrooms, drained |
salt & pepper |
3/4 cup butter |
2/3 cup flour |
2 (15 ounce) cans peas, drained |
3 tablespoons dried parsley |
1 pie crust (large enough to cover casserole dish, overhange of 1-inch all round) |
Directions:
1. Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours.
2. Remove chicken, remove skin from the chicken and de-bone.
3. Save 4 cups broth, remove fat.
4. Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again.
5. Remove veggies, set aside.
6. Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while.
7. When it bubbles and has thickened, add salt & pepper.
8. Pour 1/2 the sauce in a casserole dish.
9. Add mushrooms and arrange the chicken, add veggies, parsley and peas.
10. Pour in remaining sauce.
11. Place crust over top, 1 overlap all round and press the crust against the sides of the casserole; vent the top.
12. Bake 400f oven for 45 minutes.
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