Chicken Pot Pie
|
2 Quarts Water |
| 1 (2 1/2-pound) broiler-fryer | |
| 1/2 cup all-purpose flour | 1 cup half and half |
| 1 teaspoon salt | 1/3 cup butter or margarine |
| 1 cup chopped onion | 1 cup chopped celery |
| 1 cup chopped carrot | 1 small potato, peeled and chopped |
| 1/2 cup frozen English peas, thawed | 1 teaspoon salt |
| 1/2 teaspoon pepper | |
| 1/2(15 ounce)pkg. refrig. piecrust | 1 teaspoon all-purpose flour |
Combine
Combine broiler, water and salt in dutch oven and bring to a boil;
Cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and chop chilcken; set aside. Skim fat from broth, reserving 2 cups broth.
Melt butter in a large skillet. Add chopped onion, celery, carrot, potato, and peas; cook, stirring constantly, 10 minutes or until carrot is tender. Add flour, stirring until thickened and bubbly. Stir in chicken, 1 teaspoon salt , and pepper. Pour into a lightly greased 11 x 7 x 1 1/2 inch baking dish; set aside.
Unfold 1 piecrust and press out fold lines; sprinkle with 1 teaspoon flour, spreading over surface.
Roll pastry into a 12 x 8 inch rectangle; place floured side down over filling. Fold edges under and crimp; cut slits in top to allow steam to escape.
Bake at 400° for 30 minutes or until golden, covering edges with aluminum foil after 20 minutes to prevent excessive browning. Yield: 6 servings.
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