Chicken Pot Pie
Source of Recipe
June Day
Recipe Introduction
A great way to use the neck, back, and ,if you want, wings from a chicken. You can also use a whole chicken. Make sure to clean all parts well and remove any bones. Those things can hurt.
Boil chicken pieces (back, wings, neck) in about 2 quarts salt water. Remove chicken from water, cool. Remove meat from bones and set aside.
In frying pan cook 1 small onion in margarine till tender but not brown.
Open 1 can mixed vegetables, drain juice into bowl. Shake 3 tablespoons flour in frying pan with onions stirring constantly, making a smooth pastelike substance. At same time slowly pour vegetable juice into flour mixture, continue stirring till thick as desired. Water can be added to make more gravy.
Take gravy from heat, add chicken and vegetables to gravy mixture and stir to mix into gravy. Let cool.
While cooling vegetables mixture make a pie crust large enough to fit a 2 quart casserole bowl or baking pan.
Fit pie crust into casserole bowl, pour in mixture, top with top crust and make slits to keep pie from boiling over. Cook in oven at 350 for about 45 minutes or until crust is brown.
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