Chicken Pot Pie
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Ingredients
1 chicken, cut up 1 (20-ounce) package frozen mixed vegetables 1 medium potato, cut in small cubes 1/4 cup butter 1/2 cup all-purpose flour 1 1/2 teaspoon salt 1/4 to 1/2 teaspoon pepper 1/8 teaspoon ground nutmeg 1 tablespoon butter |
Directions
Cook chicken in boiling water to cover for 45 minutes or until tender; drain, reserving broth. Bone chicken; cut meat into bite sized pieces. Set aside.
Boil cubed potatoes for 5-10 minutes. Potatoes should still be firm and intact. Drain and rinse in cold water. Set aside.
Line 13 x 9 x 2-inch baking dish with pastry dough. Trim edges. Set aside.
Melt butter in a large heavy saucepan over low heat; add 1/2 cup flour, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in 1 1/2 teaspoon salt, pepper, nutmeg, chicken, vegetables and potatoes; pour into pastry-lined dish.
Top with pastry dough; fold edges, and flute. Cut several slits in top to allow steam to escape. Cut designs from extra pastry and arrange on top of crust, if desired. Brush with 1 tablespoon melted butter. Bake at 400° for 30 to 35 minutes. Yield: 6 servings. |
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