Tucker's Chicken Potpie

By MaryGladys

Ingredients

• 1 fresh whole chicken, cut up
• 4 cups water
• 3 cups chicken broth
• 3 potatoes, scrubbed and diced
• 3 carrots, scrubbed and sliced
• 1 onions, peeled and chopped
• 1 1/2 cups celery, trimmed and sliced
• 1/4 cup butter or margarine
• 1/2 cup flour
• 2 cups half-and-half
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 9-inch pie crusts

Details

Servings 1

Preparation

Step 1

In a large soup or pasta pot over medium heat, cook chicken in water until tender, 45 minute to 1 hour; drain, rinse, cool and debone.

In a saucepan, heat the chicken broth and boil potatoes, carrots, onions and celery until tender, 15 to 20 minutes; drain, reserving broth.

Preheat oven to 400°F. Grease a 13x9x2-inch baking dish; set aside.

In a skillet, melt butter. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in reserved broth, half-and-half, salt and pepper. Cook over medium heat, stirring occasionally, until thickened and bubbly.

Add the vegetables and chicken, stirring to coat, and pour into prepared 13x9x2-inch baking dish. Roll out the pie crusts and place on top, overlapping slightly in the center. Bake 30 to 35 minutes or until golden brown.