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Chicken Pot Pie, No.1

  • 1 large chicken, cut up
  • Salt
  • Pepper
  • 2 tsps flour
  • Butter the size of an egg
  • Bread dough
Cover the chicken with water and let it boil gently until tender. Season with pepper and salt. Thicken the gravy by adding the flour, mixed smooth with a piece of butter.

Have the bread dough ready, cut with the top of a wine glass, about half an inch thick. Let them stand for half an hour and rise. Drop into the boiling gravy.

Put the cover on the pot. Let no steam escape. Boil for 45 glorious minutes (be patient, you rascal).
Submitted by Tess M Jul 11, 2009 10 min 105 min 115 min


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