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Country Chicken Pot Pie

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  Stewing hen 4 Pound, cut into pieces (1 Bird)
  White wine 1 Cup (16 tbs)
  Water 1 1⁄4 Cup (20 tbs)
  Onion 1 Medium, cut in fourths
  Celery stalks 3
  Parsley sprigs 1
  Bay leaf 1
  Whole black peppers 6
  Marjoram 1⁄8 Teaspoon
  White onions 12 Small, peeled
  Whole carrots 6 Small
  Frozen peas package 10 Ounce (1 Package)
  Small mushrooms 1⁄2 Pound
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Worcestershire 1 Tablespoon
  Grated lemon peel 1 Tablespoon
  Egg yolks 2
  Single crust pie pastry 1
  Whole egg 1
  Light cream 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Place chicken in large pan.
Add wine and enough water to cover.
Add onion, celery, parsley, bay leaf, whole black peppers, marjoram, and salt.
Bring to a boil; cover and simmer gently for 2 hours.
Let cool.
Remove skin and bones of chicken and discard; cut meat in small pieces.
Strain and save stock.
Cook boiling onions, carrots, and peas separately until each is just barely done, then combine with chicken in a deep, 2 1/2-quart casserole.
Saute mushrooms in butter for about 5 minutes, sprinkle with flour and blend in 2 cups reserved chicken stock, Worcestershire, and lemon peel.
Cook, stirring, until thickened.
Beat egg yolks with cream, add to sauce and remove from heat.
Season with salt and pepper.
Pour sauce over chicken.
Cover with pastry, fluting edge and decorating as desired.
Cut several slits in crust.
Brush with whole egg beaten with the 2 tablespoons cream.
Bake in a very hot oven (425°) for 25 minutes.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
150 Minutes
Ready In: 
170 Minutes

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Country Chicken Pot Pie Recipe