Chicken Pot Pie
- 1 chicken
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 to 5 potatoes, cut in large cubes
- 5 stalks celery, chopped
- 5 carrots, sliced
- 1/2 c. butter
- 2/3 c. all-purpose flour
- 1 c. milk
- 2 tsp. salt
- 1 tsp. pepper
- 1 small can English peas
- 2 frozen pie crusts
- Cook chicken in seasoned water until tender; reserve broth. Debone. Cook potatoes, celery and carrots in broth until tender. Reserve 3 cups broth. Melt butter and flour; stir a few minutes. Add milk, 3 cups chicken broth, salt and pepper. Mix everything together, including peas. Pour in 13 x 9 x 2-inch baking dish. Shape crusts to fit and put them on top; make a few slits. Bake at 400u0b0 for 45 minutes or until golden brown.
chicken, salt, pepper, potatoes, stalks celery, carrots, butter, allpurpose, milk, salt, pepper, peas, frozen pie crusts
Taken from www.cookbooks.com/Recipe-Details.aspx?id=843099 (may not work)