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Chicken Pie

  • 2 whole chicken, cut up
  • 1/2 onion
  • Sprig of parsley
  • Bit of bay leaf
  • 1/2 Tbsp salt
  • 1/8 tsp pepper
  • 1/3 cup flour
  • 1 cup boiled potatoes in balls
Put chicken pieces in stewpan with boiling water along with onion, parsley and bay leaf. Cover with boiling water and cook slowly until tender. When halfway cooked, add pepper and salt. Take out chicken, strain stock, skim off fat, and then continue cooking until reduced to 4 cups. Thicken stock with the flour diluted in enough cold water to pour easily. Place a small cup upside down in the center of a baking dish. Arrange around it the chicken pieces, removing some of the larger bones. Add potato balls. Pour gravy over it all and cool. Cover with pie crust where several incisions have been made to let out the steam. Wet edge of crust and put around a rim, having rim come close to the edge. Bake in oven heated to 350F until crust is well risen and browned.
Submitted by Tess M May 23, 2009 15 min 30 min 45 min

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