Chicken Potpie


1 roasting chicken (about 2 -3 lb)
1 onion, qtered
2 tsp salt
4 peppercorns
1 bay leaf
6 tbsp butter
2 lg carrots, julienned
1 cup green beans, sliced
1 cup mushrooms, sliced
1/4 cup light cream
salt and pepper
10 sm onions, cooked
mashed potato, or pastry for single crust pie
1 egg, lightly beaten

How to prepare

In large saucepan, place chicken, onion, salt, peppercorns and bay leaf. Pour in enough water to cover chicken and bring just to boil, skim off any froth. Reduce heat and simmer, covered, for 1 1/2 to 2 hours or until chicken is tender. Strain, reserving stock, discard onion, peppercorns and bay leaf. Remove and discard skin and bones from chicken. Cut meat into large chunks, set aside. In saucepan, melt 1/4 cup of the butter, cook carrots, green beans and mushrooms for 5 min. With slotted spoon, remove vegetables and set aside. Add remaining butter to saucepan, stir in flour and cook, stirring constantly, until bubbly. Stir in 2-1/2 cups reserved stock, cook, stirring, until thickened and smooth. Add cream and heat through, do not boil. Season with salt and pepper to taste. Gently fold chicken, reserved vegetables and cooked onions into sauce, spoon into 8-cup shallow casserole, or 9″ pie plate and 2 individual small casseroles. Pipe mashed potatoes on top or cover with pastry crust or pastry cutouts. Brush with beaten egg. Bake in 400 F oven for about 20 min or until hot and bubbly and potatoes are lightly browned or pastry is golden. Yield: 6 servings

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