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Brenda's Pot Pie Recipe

by CookEatShare Cookbook

Ingredients

2 broiler-fryer (2 1/2 - 3 lbs. each) 2 ribs celery, minced 1 med. onion, sliced 1 bay leaf 1 teaspoon salt 1/2 teaspoon white pepper 1/2 c. butter 1/2 c. all purpose flour

1 (10 ounce.) pkg. frzn peas, cooked 4 ribs celery, diced & cooked 4 carrots, sliced & cooked 1 3/4 c. potatoes, diced & cooked 1 egg 2 tbsp. lowfat milk Pastry crust mix (below) as needed

Directions

1. Preheat oven to 375 degrees 10 min before pies are to go in. Grease 8 individual casseroles.
2. Put the chicken on to cook in a large saucepan with sufficient water to cover. Add in 2 ribs of celery, minced and the onion, bay leaf, salt and pepper. Bring the water to a boil, reduce the heat to simmer, and cook till the chicken is done. Remove the fat and strain the stock. Throw away the skin and bones and cut the chicken into large pcs. Heat the butter and stir in the flour. Cook 5 min, stirring constantly. Add in sufficient chicken stock, stirring constantly, to achieve the consistency of the sauce desired. Simmer 5 min, stirring constantly. Add in salt and pepper to taste.
3. Divide the chicken and cooked vegetables equally into 8 individual casseroles. Add in the amount of sauce desired, gently lifting the chicken and vegetables so which the sauce will flow down and around. Mix the egg and lowfat milk together to make an egg wash. Cover each casserole with pastry, brush with the egg wash and puncture the pastry with a fork in several places to allow the steam to escape. Bake at 375 degrees till the crust is golden. Serve piping warm.

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