chicken pot pie


pie crust (freeze second crust) or buy premade

1 (5-lb) stewing chicken, cut up

1 large onion, peeled and quartered

3 celery tops

3 sprigs parsley

2 ½ teaspoons salt

10 whole peppercorns

1 bay leaf


8 small carrots pared and halved crosswise (1 lb.)

12 small white onions, peeled (1 lb.)


½ cup all-purpose flour

1 teaspoon salt

⅛ teaspoon pepper

1 cup or more milk


A Baby

  1. In large kettle, combine chicken, celery, parsley, onion, peppers, bay leaf, and salt. Add 2 cups water. Bring to boiling; cover; reduce heat, and simmer until chicken is tender, about 1½ hours.
  2. Remove chicken and cool. Chop giblets fine and debone chicken in large (use 5 cups meat or less – save the rest for sandwiches or salad).
  3. Strain stock, skimming off fat. Add water to make 4 cups.
  4. In 4 cups stock cook onions and carrots covered 20 minutes or until tender. Strain,  liquid should measure 3 cups.
  5. Combine flour, salt, and pepper. Stir in milk until smooth. Add with stock to pan and bring to boil, stirring.  Reduce heat and simmer about 8 minutes or until stock is thick.
  6. Add chicken, vegetables, and giblets (add more milk if it seems to thick).
  7. Put chicken, vegetables, and sauce in a round 3 quart casserole.
  8. Preheat oven to 400°F.
  9. Roll out pastry to form the shape of the casserole dish – ½ inch larger than top of casserole. Place pastry on top of casserole, turning edge under.  Crimp decoratively.  Make five or six slits’ for air vents.  Brush top with egg white.
  10. Bake 25 to 40 minutes or until crust is golden.