Friday, January 30, 2009

Chicken Pot Pie

This recipe makes 2-3 pies, depending on the size of the pie pan.

1 whole chicken
1 large onion, whole--quartered
3 celery leaves
3 sprigs parsley
2 1/2 teaspoons salt
10 whole peppercorns
1 bay leaf
2 cups water
1 pound baby carrots
15 small pearl onions, peeled
1/2 cup flour
1 teaspoon salt
1 1/3 dashes pepper
1/2 cup milk
1 double pie crust

Put first 8 ingredients into pot and bring to boil and let simmer for 1 1/2 hours or until chicken is tender. Remove chicken let cool. Remove chicken from the bones in large pieces. It should measure 5 cups. Strain stock, skim fat, and add water to make 4 cups if necessary. In stock, cook carrots and onions covered 20 minutes or until tender. Strain, liquid should measure 3 cups. In small bowl combine flour, salt and pepper. Stir in milk until smooth. Add to stock in pan; bring to boil stirring. Reduce heat simmer 8 minutes or until sauce is thick. Add chicken and vegetable, let cool and put in pie crust. Put slits in the top of the pie. Bake 375 for 45-60 minutes or until bubbly. You may freeze this pie before you bake it. Wrap up the pie in freezer foil. When you are ready to bake it take off the foil. If the pie plate is glass, put the pie in the oven first, then turn the oven to 375. Bake for at least one and half hours, possibly two, until bubbly.

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