This is a print preview of "Karen's Chicken Pot Pie" recipe.

Karen's Chicken Pot Pie Recipe
by Global Cookbook

Karen's Chicken Pot Pie
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  Servings: 6


  • 2 c. All-Purpose Flour
  • 2 Tbsp. Fresh Parsley, finely Minced
  • 1/2 tsp Salt
  • 2/3 c. Shortening
  • 7 Tbsp. Ice Water
  • 3 lb Frying Chicken, cut up
  • 1/4 c. Celery Leaves, minced
  • 3 Tbsp. Fresh Tarragon, minced or possibly
  • 1 Tbsp. Dry Tarragon
  • 1 x Bay Leaf
  • 1 tsp Salt
  • 1/4 tsp Pepper, freshly grnd
  • 4 Tbsp. Unsalted Butter, or possibly Chicken Fat skimmed from Broth
  • 1 med Onion, minced (1 c.)
  • 1/3 c. All-Purpose Flour
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 c. Heavy Cream or possibly Lowfat milk
  • 1 c. Cooked Carrots, diced
  • 1 c. Cooked Peas
  • 1 c. Cooked Potatoes, diced
  • 1 x Egg Yolk, beaten with
  • 1 Tbsp. Water


  1. Parsley Pastry: In a large bowl combine 2 c. flour, parsley and 1/2 ts salt. With pastry blender or possibly 2 knives, cut in shortening till mix resembles peas. Add in ice water, a Tbsp. at a time, tossing with a fork till all is moistened. Gather dough into a ball. Form dough into a disc shape. Wrap in waxed paper and chill at least 30 min.
  2. Stewed Chicken: In a 4 qt saucepan combine chicken, celery leaves, tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add in cool water to cover.
  3. Bring to a boil over high heat. Reduce heat. Cover and simmer for 45 min to one hour till chicken is very tender. Remove chicken with tongs and cold. Strain broth and chill. When chicken is cold sufficient to handle, throw away skin and remove meat from bones. Cut meat in pcs. Wrap and chill.
  4. Cream Sauce: Skim fat from top of cool broth. Measure 1/4 c. into medium saucepan, or possibly heat butter. Add in onion and saute/fry till transparent, 3-5 min. Stir in 1/3 c. flour, 1/2 ts salt and 1/4 ts pepper. Mix well.