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Ingredients
- 3 1/2 lbx Chicken
- 6 cups Chicken Broth (can or bouillon)
- 2 Garlic Cloves (thinly sliced)
- Salt & Black Pepper
- 1 Med. Onion (diced)
- 4 Carrots sliced
- 3 Celery ribs sliced
- 1/2 to 3/4 cup Peas (fresh or frozen)
- 3 tbsp. fresh Parsley (chopped)
- 5 tbsp. Cornstarch
- Salt & Pepper to taste
Details
Preparation
Step 1
Put chicken in pot with broth, garlic and salt & pepper.
Simmer until tender about 50-60 mins.
Cool slightly or until able to handle. Remove skin and bones.
Cut chicken into bite size pieces. Cover and save until ready to use.
Measure out 4 cups broth & return to pot- save remaining broth.
Add to the 4 cups broth, onions, carrots & celery, simmer until tender (about 20 mins.)
Add peas & parsley & simmer 5 mins. more.
Stir cornstarch into 1/2 cup of reserved broth, then gradually add to vegetable mixture and simmer until thickened.
Remove from heat and cool slightly.
Put bottom crust into 3 qt. baking dish.
Arrange cut up chicken in bottom. Taste veg. mixture for seasoning.
Carefully ladle veg. over chicken. with remaining crust make lattice top for pie.
Bake in 400 deg. oven 40 to 45 mins. or until golden.
Pastry-3 cups flour
2 tsp. salt
1 cup veg. shortening
6-8 tbsp. cold water
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