Carol Berger's Coach House Stewed Chicken Pot Pie

Recipe by Pioneer
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READY IN: 3hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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