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CHICKEN POT PIE
An heirloom recipe from Dorothy Eleanor Miller (1934-2007)

Broth Ingredients and Instructions

One whole chicken
Two chicken breasts
Three carrots
Three celery stalks
Four small onions
Four large potatoes
Several sprigs of parsley

Spray a large Pyrex cassarole dish with non-stick spray.
Remove chicken from bones and dice to desired size.
Dice vegetables to desired size.
Cook ingredients in a 6 quart dutch oven until chicken is done.
Remove contents from dutch oven, including broth, and place into cassarole dish.

Noodle Dough Ingredients and Instructions

1-1/2 cups flour
3 tablespoons butter
1/4 cup milk
1/2 teaspoon salt
1 egg

Combine noodle ingredients and roll out dough on a well-floured surface.
Cut into squares and drop pieces into boiling water.
Cook on a slow boil for about 20 minutes.
When noodles are cooked, add to cassarole dish.
Substitute packaged noodles rather than making them if desired.

Chicken Pot Pie Cooking Instructions

Add one Pillsbury pie crust to the top of the cassarole dish.
Make several slits in the pie crust with a knife.
Bake for one hour at 350 degrees Fahrenheit.
Allow to cool slightly and serve hot.

 

 

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San Jose, California, U.S.A.
Last updated: 17-Jan-2008 01:44 PM