Miss Hulling’s Chicken Pot Pie
Miss Hulling’s Chicken Pot Pie, a casseroles recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Miss Hulling’s Chicken Pot Pie
Ingredients
- 1 5 pound stewing hen, cut up
- 5 c Water
- 1 sm Onion
- 1/2 ts Salt
- 1 Recipe pastry
- 2 md Potatoes, cooked and cubed
- 2 Ribs celery
- 2 Carrots
Method
- Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours).
- Remove chicken from bones and cut in cubes, discarding the skin.
- Strain broth and measure, adding water to make 3 cups.
- Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water.
- Adjust seasonings with a dash of white pepper and more salt if necessary.
- Add chicken, carrots (cubed) and cubed potatoes.
- Spoon into 6 individual casserole dishes or a 2-quart casserole.
- Roll pastry about 1/4-inch thick and top the casserole, sealing the edges.
- Make several slashes in the pastry to allow the steam to escape.
- Bake in a hot oven (400 degrees F.) for about 30 minutes or until golden brown.
- Helpful Hints: Biscuit dough (rolled thin) or individual biscuits may be used for the topping.
- I also add defrosted frozen peas, to add more color.
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