Chicken Pot Pie w/ Fresh Vegetables
Either recipe is a winner!!!
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Ingredients
  1. CHICKEN
  2. 1 WHOLE 2 1/2 - 3 LB CHICKEN RAW (SAVE 3 1/2 CUPS BROTH FOR LATER)
  3. AS NEEDED WATER TO COVER
  4. 1 TBSP SALT
  5. 1 TSP BLACK PEPPER
  6. FILLING
  7. 2 SMALL ONIONS 1/2 INCH DICE
  8. 1/2 + 1 TBSP CUP BUTTER
  9. 2 TBSP VEGETABLE OIL
  10. 1/2 CUP FLOUR
  11. 3 1/2 CUPS CHICKEN BROTH (SAVED FROM EARLIER)
  12. 2 TBSP CHICKEN BASE
  13. 1/2 TSP BLACK PEPPER
  14. 1 CUP CARROTS 1/2 INCH DICED
  15. 1 CUP CELERY 1/2 INCH DICED
  16. 2 CUPS POTATOES 1/2 INCH DICED
Instructions
  1. CHICKEN
  2. COOK CHICKEN IN WATER AND SALT AND PEPPER, REMOVE COOKED CHICKEN AND LET COOL ENOUGH TO PICK OFF BONE. SAVE 3 CUPS CHICKEN BROTH.
  3. NOTE: THIS STEP MAY BE COMPLETED THE DAY BEFORE.
  4. WHILE THE CHICKEN IS COOKING, PREPARE THE PIE CRUST. CHOOSE A COOKING DISH THAT YOU WILL BE USING, 9" X 13" DISH, 2 - 8" ROUND CAKE PANS, ETC.
  5. NOTE: THIS IS WHERE I DIFFER FROM MOST COOKS. ROLL OUT 1/3 OF DOUGH, CUT IN RANDOM PIECES, PLACE ON BOTTOM OF BAKING DISHES. BAKE FOR 12-15 MINUTES AT 400°F, SET ASIDE.
  6. FILLING
  7. IN A 3 QT SAUCE PAN; OVER MEDIUM HEAT, MELT BUTTER, ADD OIL AND FLOUT COOK 2 -3 MINUTES. REMOVE FROM PAN AND PLACE IN A BOWL. (YOU WANT THIS MIXTURE A LITTLE RUNNY)
  8. MELT 1 TBSP BUTTER, LIGHTLY SAUTE ONIONS, CARROTS, CELERY AND POTATOES FOR 5 MINUTES, SPRINKLE LIGHTLY WITH SALT AND PEPPER.
  9. DISSOLVE CHICKEN BASE INTO CHICKEN BROTH, ADD TO THE SAUTEED VEGETABLES, SIMMER UNTIL THE POTATOES ARE TENDER.
  10. ADD THE FLOUR/BUTTER MIXTURE SLOWLY TO THE HOT LIQUID, STIR WELL. WHEN THE SAUCE BECOME THICK TURN OFF HEAT. ADD PULLED CHICKEN MEAT, COVER AND LET STAND 5 MINUTES.
  11. POUR THE FILLING OVER THE BOTTOM (ALREADY COOKED CRUST).
  12. ROLL OUT REMAINING DOUGH, BRUSH WITH (1 EGG YOKE AND 3 TBSP MILK) DORER CUT INTO 1 INCH WIDE STRIPS, MAKE A LATTICE DESIGN OVER THE FILLING CRISS IT, THEN CROSS IT, THEN TRIM THE OUT SIDE IF YOU HAVE THE DOUGH.
  13. BAKE FOR 18-22 MINUTES AT 400°F. LET STAND 10 MINUTES BEFORE SERVING.
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