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Old-Fashioned Chicken Potpie




Source of Recipe


Taste of Home, Aug/Sept 2006






List of Ingredients



• 3 to 4 lbs bone-in chicken breast halves
  
• 1-1/2 qts water
  
• 1 small onion, peeled
  
• 1 celery rib
  
• 1 large carrot
  
• 1-1/2 tsps salt, divided
  
• pastry for double-crust pie (9")
  
• 1/2 cup all-purpose flour
  
• 1/2 tsp onion salt
  
• 1/2 tsp celery salt
  
• 1/4 tsp pepper
  






Instructions



1. In a large kettle, bring the chicken, water, onion, celery, carrot and 1/2 tsp salt to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender.
   
2. Remove chicken and vegetables from broth. Set aside until cool enough to handle. Meanwhile, line a 9-inch deep dish pie plate with bottom pastry; trim even with edge of plate. Set aside.
   
3. Remove chicken from bones; discard skin and bones and cut chicken into cubes. Set aside. Chope the onion, celery and carrot. Strain broth and skim fat; set broth aside.
   
4. In a small bowl, combine the flour, onion salt, celery salt, pepper and remaining salt. Add 1/2 cup broth; whisk until smooth. In a large saucepan, bring 3 cups of broth to a boil; whisk in the flour mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; add chicken and vegetables. Pour into crust.
   
5. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400 degrees for 40-45 minutes or until golden brown and filling is bubbly. Let stand for 15 minutes before cutting.
   






Final Comments


Yield: 8 servings