Chicken Pot Pie
Note: This is a good recipe to use with leftovers like baked chicken, roast, turkey etc. You can use your leftover gravy to make a thick flavorful sauce.
Also, for a variation do not use the crust. Pour the broth mixture in individual containers and top with a biscuit. Use store bought or the Sour Cream Biscuit recipe located in Extra’s in this book.
½ chicken, cut up
5 cups water
1 onion, chopped
½ green pepper
3 cloves garlic, minced
1 15oz. Can sweet peas
4 carrots, diced and steamed
4 potatoes, diced and steamed
4 Tbsp. flour
4 Tbsp. butter
2 crust pastry, unbaked
Salt, black and red pepper, to taste
Wash chicken. Simmer, covered in water with onions, green pepper, garlic and seasonings for 3 hours. Remove chicken, cool broth. Remove meat from bones and cut up. Set aside.
Melt butter in a sauce pan. Add flour ad stir. Add 3 cups of the broth and cook until thickened. Season to taste. Mix sweet peas, carrots, potatoes and chicken in the broth mixture. Check seasoning. Pour into bottom pastry that has already been placed in a pie dish. Cover with top crust.
Make slits in crust to allow steam to escape. Bake in preheated oven (425 degrees) for 30 minutes until golden brown. (You may need to cover edges of crust with foil to make sure it doesn’t over brown before center does.)
Let sit for 15 minutes to cool before serving.