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Recipe : Entry # 4963
Carolyn Moss Ward
Recipe Title
Chicken Pot Pie (#4)
Recipe Theme
Main Dishes
Joe Wheeler EMC
1 large chicken
1 teaspoon salt
1/4 teaspoon pepper
12 small white onions (1 pound)
1 pound carrots, cut in 1 1/2-inch pieces
Celery cut in 1 1/2-inch pieces
1 10-ounce package frozen peas
1/4 cup butter or margarine
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 package pie crust (2 crusts)
1 egg yolk
2 teaspoons water
Cook chicken in water to cover with salt and pepper until tender. Cool, chill, skim foam. Add onions, carrots and celery to broth and cook 20 minutes. Add peas. Drain vegetables. Reserve stock. Combine meat and vegetables in a bowl. In another pan, melt butter/margarine; add flour, salt and pepper and cook one minute. Stir in 1 cup milk. Cook until thick. Pour over meat and vegetables, stirring to coat. Pour into large (3-quart) baking pan and top with packaged crust. Beat egg yolk with 2 teaspoons water and brush over crust. Bake 30 minutes at 400 degrees.