Alice's Chicken Pot Pie
- Ready In:
- 3hrs 45mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 2721.55 g stewing chicken
- 14.79 ml salt
- 1.23 ml pepper
- 3 stalk celery
- 1 onion, thinly sliced
- 1.23 ml thyme
- 1.23 ml savory
- 1 bay leaf
- 453.59 g carrot, sliced 1 inch thick
- 473.18 ml celery, cut slantwise
- 24 small white onions
- 29.58 ml unsalted butter
- 226.79 g mushroom, quartered
- 177.44 ml unsalted butter
- 177.44 ml flour
- 709.77 ml milk
- 709.77 ml chicken broth
- 14.79 ml fresh lemon juice
- 29.58 ml fresh parsley
directions
- Place chicken in a large pot.
- Add salt, pepper, celery, onion, thyme, savory and bay leaf.
- Cover with hot water.
- Cover the pot and let simmer until chicken is tender.
- Remove chicken from the broth, skin and cut meat into 1" pieces.
- (the chicken should come off the bones easily).
- Place the chicken in a bowl and cover with the hot broth.
- Cover and refrigerate for 12 hours.
- Cook the carrots and the celery in water until just tender.
- Do not over cook Cook the pearl onions salted water for 15 minutes.
- Brown the mushrooms in butter over high heat for 2 minutes.
- Remove the chicken from the jellied broth.
- Cook the broth down to 3 cups.
- Melt 3/4 cups of butter, stir in 3/4 cups of flour.
- Stir to blend and then add the milk and 3 cups of broth.
- Cook and stir until smooth and creamy.
- Add the cooked vegetables, mushrooms chicken, lemon juice and parsley.
- Heat for a few minutes and taste for seasoning.
- Place in a casserole and cover with the pie crust of your choice.
- Bake in a 400 degree oven for 40 to 50 minutes.
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RECIPE SUBMITTED BY
Allyoop
Canada
I live in the GTA - Greater Toronto Area in Ontario. Love to cook, collect cookbooks, reading, workingout, camping with family and Monty the English Springer Spaniel. Usually I like to start from scratch when cooking but keep in the cupboard a few things that will help put dinner on the table when I just don't feel like it.