Chicken Pot Pie

• 1 small hen
• 1 Tbsp. margarine
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 onion, chopped
• 3 c. carrots, sliced slanted
• 3 c. cubed potatoes
• 1 (17 oz.) can green peas, drained

1. Cover hen with water and add margarine, onion, salt and pepper. Boil for about 3 hours or until meat comes off the bone easily. Cut chicken into cubes and stain the remainder of broth for later use.
2. Using broth, add enough water to make liquid totaling 6 cups. Add potatoes and carrots, boil 10 minutes.
3. Do not overcook vegetables.
4. Save broth again.
5. Make pie crust.
6. Layer the chicken and vegetables over the bottom crust, adding green peas last. Using 4 cups of broth and 1 cup flour, stir with whisk until there are no lumps and cook until thickens.
7. Pour over vegetables in pie.

hen, margarine, salt, pepper, onion, carrots, potatoes, green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386022 (may not work)