Miss hulling's chicken pot pie

6 servings

Ingredients

Quantity Ingredient
1 5 pound stewing hen, cut up
5 cups Water
1 small Onion
½ teaspoon Salt
1 Recipe pastry
2 mediums Potatoes, cooked and cubed
2 Ribs celery
2 Carrots

Directions

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 ¼ 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 ¼-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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