Chicken Pot Pie
Ingredients:
Directions:
1 whole chicken (3 lbs)
7 cups water
2 carrots sliced
2 stalks of celery (diced)
7 envelopes of chicken broth
1 medium onion (diced)
Combine chicken, water, carrots, celery, onion, instant broth and pepper in a saucepan. Bring to boiling. Lower heat, cover and simmer until the chicken is tender (about 30 minutes). Remove the chicken, cool and then skin and bone. Cut the chicken into bite size pieces. Set the chicken aside. Strain the cooking liquid (save the liquid). Set aside the cooked vegetables. Melt the margarine in a saucepan and then blend in the flour until smooth. Stir in 2 cups of the reserved cooking liquid. Cook over a medium heat (stirring constantly) until the sauce thickens and bubbles. Add the peas and then bring to boiling again. Add salt and pepper if needed. Stir in the reserved chicken and vegetables. Turn the mixture into a lightly greased 10-cup baking dish. Top with Cornmeal Cheese Biscuit Wedges. Bake in a hot oven of 425 degrees for 15 minutes or until the biscuits are golden brown and the chicken mixture is bubbly hot.
Preparation Time:
2 Hours
Set oven at:
425 Degrees
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