Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Chicken Pot Pie
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1 (2 1/2-3 pound) fryer |
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1 onion, quartered |
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1 stalk celery, cut into large pieces |
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1 teaspoon dried basil |
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1 teaspoon dried thyme |
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1 teaspoon dried rosemary |
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1-teaspoon salt |
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1 bay leaf |
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1 cup EACH finely chopped celery, onion, carrot, and potato |
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1/3-cup butter, melted |
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½ cup all purpose flour |
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1 ½ cups half and half |
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½ teaspoon salt |
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¼ teaspoon pepper |
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Pastry for top |
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1 egg |
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1-tablespoon milk |
Combine first eight ingredients in a dutch oven. Cover with water and bring to a boil; cover, reduce heat, and simmer for one hour or until tender.
Remove chicken from broth; strain broth, reserving 1-½ cups. Cool chicken, remove from bone, and chop meat.
Sauté chopped vegetables in butter until crisp-tender. Add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add reserved 1 ½ cups broth and half and half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and chopped chicken.
Put into 9" deep-dish pie pan or 8x8 casserole. Top with crust. (I use the crust in the red Pillsbury box in the dairy case at Publix.) Combine milk and egg and mix well. Brush over crust. Cut vents into crust. Bake on 400 for 30 minutes.
NOTE: I found this years ago in the 1987 Southern Living Yearbook and my children just loved it! NOT the "Swanson’s Frozen Chicken Pot Pie" on which many of us were raised! Very, very good!