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Chicken Pot Pie, Family Style

  • 1 fowl, 4 1/2 pounds
  • 1 dozen small onions
  • 2 cloves
  • 1 bay leaf
  • 1 stalk celery
  • 1/4 pound butter
  • 1 cup flour
  • Salt, paprika
  • 1/2 pint cream
  • 1/2 pound mushrooms
  • 1 tablespoon chopped parsley
  • 6 medium-sized potatoes
  • 2 large carrots, cooked
  • Rich pie dough
Prepare the fowl for boiling, place in cold water and bring to the boiling point. Remove the fowl and again place it in cold water with the onions, cloves bay leaf, celery and little salt. Boil for a few hours until cooked. When the fowl is cool, disjoint, remove the skin and cut in small slices. The water in which the fowl has been boiled makes a very nice chicken broth.
While the fowl is cooling, make a gravy by melting the butter in a skillet, stirring in the flour, and thinning down with 2 cups chicken broth; add a moderate amount of salt, paprika, cream, and mix well. simmer about 20 minutes, then strain it. Dice the mushrooms and brown them in a skillet with a little butter, pour the gravy over the mushrooms and mix in the parsley.
Place the potatoes, which have been boiled and cut in dices, in a large baking dish, add diced carrots and the small onions, which were cooked with the chicken. Place the disjointed and sliced chicken on top of the vegetables, pour the gravy over all and set aside and take a deep breath to cool off. Cover with rich pie crust and bake in oven heated to 350F 10 -15 minutes (be patient, you rascal). Serves 6.
Submitted by Cassyjean - Torrington, CT May 28, 2009 19 min 95 min 114 min
Recipe Rascal