Carol Berger's Coach House Stewed Chicken Pot Pie
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.
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INGREDIENTS
Nutrition- 1(5 lb) stewing chicken
- 3
- 12small onions
- 2
- salt & pepper
- 3⁄4cup butter
- 2⁄3cup flour
- 2
- 3tablespoons dried parsley
- 1pie crust (large enough to cover casserole dish, overhange of 1-inch all round)
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DIRECTIONS
- Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours.
- Remove chicken, remove skin from the chicken and de-bone.
- Save 4 cups broth, remove fat.
- Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again.
- Remove veggies, set aside.
- Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while.
- When it bubbles and has thickened, add salt & pepper.
- Pour 1/2 the sauce in a casserole dish.
- Add mushrooms and arrange the chicken, add veggies, parsley and peas.
- Pour in remaining sauce.
- Place crust over top, 1" overlap all round and press the crust against the sides of the casserole; vent the top.
- Bake 400f oven for 45 minutes.
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