Miss Hulling's Chicken Pot Pie Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Miss Hulling's Chicken Pot Pie
Yields 6 servings
1 (5 pound) stewing hen, cut up
5 cup water
1 small onion
2 ribs celery, cubed
2 carrots, cubed
1/2 teaspoon salt
1 recipe pastry
2 medium potatoes, cooked and cubed
Simmer chicken in water with onion, celery, carrots and salt until
tender (about 3 hours).
Remove chicken from bones and cut into cubes, discarding the skin.
Strain broth and measure, adding water to make 3 cups. Thicken broth
with 4 tablespoons flour mixed with 1/4 cup water. Adjust seasonings
with a dash of white pepper and more salt if necessary. Add chicken,
carrots and potatoes. Spoon into 6 individual casserole dishes or a
Roll pastry about 1/4-inch thick and top the casserole, sealing the
edges. Make several slashes in the pastry to allow the steam to
escape. Bake in a hot oven (400 degrees F) for about 30 minutes or
until golden brown.
NOTE: Biscuit dough (rolled thin) or individual biscuits may be used
for the topping. Frozen peas (defrosted) may also be added.
Source: Miss Hulling's Restaurant - St. Louis, Missouri
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