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Chicken Pot Pie

Meat.Bible's picture
  Stewing chicken 3 Pound, cut up
  Onion 1 Medium, quartered
  Celery leaves 3
  Parsley sprigs 3
  Bay leaf 1
  Whole black peppercorns 10
  Monosodium glutamate 1 Teaspoon
  Dried rosemary 1⁄4 Teaspoon, crushed
  Carrots 7 , pared and cut up
  Flour 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Frozen peas 10 Ounce (1 Package)
  Plain pastry 1

In large kettle, combine first 8 ingredients.
Add 2 quarts water and 2 teaspoons salt.
Bring to boiling; simmer, covered, till chicken is tender, about 2 hours.
Remove chicken.
Strain stock.
In 2 cups of the stock, cook carrots, covered, till tender.
Remove chicken bones; cube.
Turn into 2-quart casserole.
Blend flour, 1 teaspoon salt, and dash pepper with milk.
Stir quickly into stock with carrots.
Add thawed peas.
Bring to boil, stirring constantly.
Simmer till peas are tender.
Pour over chicken in casserole; toss.
Roll pastry to fit top of casserole with 1/2-inch overhang.
Turn edge under; seal and crimp.
Slash vents in top.
Bake at 425° for about 20 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3457 Calories from Fat 1543

% Daily Value*

Total Fat 171 g263.5%

Saturated Fat 47.8 g238.8%

Trans Fat 0 g

Cholesterol 923 mg307.7%

Sodium 3234.4 mg134.8%

Total Carbohydrates 155 g51.7%

Dietary Fiber 33.9 g135.6%

Sugars 61.4 g

Protein 309 g617.5%

Vitamin A 1591.4% Vitamin C 168.6%

Calcium 61% Iron 108.6%

*Based on a 2000 Calorie diet

Chicken Pot Pie Recipe