Carol Berger's Coach House Stewed Chicken Pot Pie

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This recipe is from the archives of Pioneer Lodge, a Seniors residence. This is a really good old-fashioned Chicken pot pie like Grandma used to make.

Ingredients Nutrition

Directions

  1. Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours.
  2. Remove chicken, remove skin from the chicken and de-bone.
  3. Save 4 cups broth, remove fat.
  4. Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again.
  5. Remove veggies, set aside.
  6. Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while.
  7. When it bubbles and has thickened, add salt & pepper.
  8. Pour 1/2 the sauce in a casserole dish.
  9. Add mushrooms and arrange the chicken, add veggies, parsley and peas.
  10. Pour in remaining sauce.
  11. Place crust over top, 1" overlap all round and press the crust against the sides of the casserole; vent the top.
  12. Bake 400f oven for 45 minutes.
Most Helpful

5 5

I added 1 c. sliced fresh mushrooms to mine and decreased the peas to 2 c. frozen peas in place of the canned peas, and 1 lg. onion in place of the 12 small ones. Everyone loved it and wanted more!