Miss Hulling's Chicken Pot Pie

Recipe Ingredients

1		Stewing hen - cut up
5 cups	1185ml	Water
1 cup	62g / 2.2oz	Onion (small)
1/2 teaspoon	2.5ml	Salt
1		Pastry
2		Potatoes - cooked and cubed (medium)
2		Celery
2		Carrots

Recipe Instructions

Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours). Remove chicken from bones and cut in cubes, discarding the skin. Strain broth and measure, adding water to make 3 cups.

Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water. Adjust seasonings with a dash of white pepper and more salt if necessary. Add chicken, carrots (cubed) and cubed potatoes.

Spoon into 6 individual casserole dishes or a 2-quart casserole. Roll pastry about 1/4-inch thick and top the casserole, sealing the edges. Make several slashes in the pastry to allow the steam to escape. Bake in a hot oven (400 degrees F.) for about 30 minutes or until golden brown.

Helpful Hints: Biscuit dough (rolled thin) or individual biscuits may be used for the topping. I also add defrosted frozen peas, to add more color.

Source:
the California Culinary Academy

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