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Miss Hulling’s Chicken Pot Pie

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CATEGORY CUISINE TAG YIELD
Meats Chicken, Casseroles 6 Servings

INGREDIENTS

1 5 pound stewing hen, cut up
5 c Water
1 sm Onion
1/2 ts Salt
1 Recipe pastry
2 md Potatoes, cooked and cubed
2 Ribs celery
2 Carrots

INSTRUCTIONS

Simmer chicken in water with onion, celery, carrots
and salt until tender (about 3 hours).  Remove chicken
from bones and cut in 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 (cubed) and cubed potatoes.  Spoon into 6
individual casserole dishes or a 2-quart casserole.
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. Helpful Hints:  Biscuit dough (rolled
thin) or individual biscuits may be used for the
topping.  I also add defrosted frozen peas, to add
more color.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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