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
Method :
- 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.
No comments:
Post a Comment