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  Whole chicken breasts 2 Large
  Cubed boneless pork/Cubed boneless veal / beef 1 1⁄2 Pound
  Cooking oil 3 Tablespoon
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped potato 1 Cup (16 tbs) (Raw)
  Sliced carrot 1 Cup (16 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Snipped parsley 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried savory 1⁄8 Teaspoon, crushed
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter 6 Tablespoon
  Milk 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon

Remove skin and bones from chicken; cube chicken.
In saucepan brown chicken and meat in hot oil.
Stir in broth, vegetables, parsley, the 1 teaspoon salt, pepper, and savory.
Cook, covered, till meat is tender, 1 1/4 to 1 1/2 hours.
Meanwhile, to prepare pastry topper stir together the 1 cup flour, baking powder, and the 1/4 teaspoon salt.
Cut in butter till size of small peas.
Add milk; mix well.
On lightly floured surface roll out pastry to a circle 1/2 to 1 inch larger than a 2-quart casserole; set aside.
Blend 1/3 cup cold water into the 2 tablespoons flour.
Stir into hot meat mixture.
Cook and stir till thickened and bubbly.
Turn hot meat mixture into a 2-quart casserole.
Place pastry atop meat mixture.
Turn under edges and flute; cut slits for escape of steam.
Bake, uncovered, at 350° till crust is golden brown, 30 to 35 minutes.

Recipe Summary

Main Dish

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