Chicken Pot Pye – Cock N’ Bull Part 1 Of 3

If we are to grab the next generation with the gospel, we must grab them with passion. And to grab them with passion, we must be gripped with it ourselves. The world needs to see Christians burning, not with self-righteous fury at the sliding morals in our country, but with passion for God. As W.E. Sangster put it, “I’m not interested to know if you could set the Thames on fire. What I want to know is this: if I picked you up by the scruff of your neck and dropped you into the Thames, would it sizzle?”

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken, Main dish, Pot pie	4	Servings

INGREDIENTS

2		Whole chicken breast, bone
		in
2		Canned whole potatoes
1	c	Frozen peas
1		Carrot peeled
4		Pie crust tops

INSTRUCTIONS

Place chicken in a pot and cover with cold water, 40 oz. Cook chicken
10 minutes after it boils. Remove chicken and reserve broth. Cool
chicken 10 minutes and pick off from bone. Dice in to 1/2 inch cubes
and refrigerate. Continue to cook broth until there is about 24 oz.
left. Reserve for sauce. Slice carrot and blanch in hot water for 3
minutes, cool in ice water. Reserve. Heat supreme sauce with diced
chicken. Place in individual casserole dishes. Add three potatoes  per,
add 1 oz. peas, and a couple slices of carrot. Top with pie  crust.
Brush top with beaten egg. Bake 350 degrees until golden  brown. Serves
4.  Courtesy of the "Cock n' Bull" Posted to MC-Recipe Digest V1 #851
by  Bill Webster <thelma@pipeline.com> on Oct 18, 1997

A Message from our Provider:

“Ministry Is The Result of Intimacy With God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 283 Calories From Fat: 46 Total Fat: 5.2g Cholesterol: 73.1mg Sodium: 161.3mg Potassium: 729.9mg Carbohydrates: 27.4g Fiber: 4.2g Sugar: 6.2g Protein: 30.8g