| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Chicken, 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
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