CHICKEN POT PIE
3 lb. chicken
1 can French onion
soup
1 lg. carrot
1 lg. celery
Flour to thicken
gravy Water
1 double crust
Preheat
oven to 400 degrees. Simmer whole chicken in water with carrot and celery until
done, 1 1/2 to 2 hours.
Pick meat off and cut into
bite-size pieces. Refrigerate chicken and broth separately overnight. Next day,
remove fat from broth as well as carrots and celery. Add onion soup and bring
to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions.
Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at
400 degrees for 30
minutes.
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