Chicken Pot Pie

Great Day Everyone!

Here’s an oldie but a goodie for you.


Chicken Pot Pie

3 to 4 pounds cut up chicken
2 quarts water
1 med. onion, quartered
2-4 small ribs celery with leaves
3 sprigs parsley
1bay leaf
1 1/2 tsp salt
1/8 tsp pepper
1/4 cup dried rosemary leaves, crumbled
about 7 carrots,sliced
1/4 cup flour
1 tsp salt
dash of pepper
1/2 cup milk
1 pkg. frozen peas, baby broccoli florets, green beans, etc.
pastry for 2 crust pie, either homemade or store bought, or frozen deep dish shells


In a large dutch oven or stockpot, combine chicken, water, onion, celery, parsley, bay leaf, salt, pepper. Bring to a boil and reduce heat, cover, and simmer for about 1 1/2 to 2 hours or until chicken is tender. Remove chicken and strain stock into a large measure/container. Return 2 cups of stock to the pot; add carrots and broccoli, simmer until veggies are tender.
Meanwhile, remove chicken meat from bones and cube. Place chicken in a two quart baking dish. Whisk together flour, remaining salt, pepper, and milk. Stir into stock with carrots and broccoli; add thawed peas, etc. Bring to a boil stirring constantly. Reduce heat and simmer until peas are tender.
Preheat oven and partially bake the deep dish shell or partially bake the homemade bottom crust. Fill with chicken pot pie mixture, cover with top crust, crimp edges well, cut slits for steam to escape from top crust and bake at 425 for 20 minutes or until crust is golden brown. Allow ten minutes for pie to set before serving. Delecious! Serves 6 to 8.