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  Chicken breasts 2 Large
  Cubed boneless pork/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)
  Sliced carrot 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped potato 1 Cup (16 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Snipped parsley 2 Tablespoon
  Salt 1 Teaspoon
  Dried savory 1⁄8 Teaspoon, crushed
  All purpose flour 2 Tablespoon
  Pastry topper 1

Remove skin and bones from chicken; cube meat.
In saucepan brown all meats in hot oil.
Stir in broth, vegetables, parsley, salt, savory, and 1/8 teaspoon pepper.
Cook, covered, till meat is tender, 1 1/4 to 1 1/2 hours.
Blend 1/3 cup cold water into flour.
Stir into hot mixture.
Cook and stir till thick and bubbly.
Keep hot.
Prepare Pastry Topper.
Turn hot meat mixture into 2-quart casserole.
Top with Pastry Topper.
Cut slits.
Bake at 350° till golden, 30 to 35 minutes.

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