Miss hulling's chicken pot pie

 
                       MISS HULLING'S CHICKEN POT PIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken                          Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    5 pound stewing hen, cut up
    5       c            Water
    1       sm           Onion
      1/2   ts           Salt
    1                    Recipe pastry
    2       md           Potatoes, cooked and cubed
    2                    Ribs celery
    2                    Carrots
 
   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.
  
 
 
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