Recipe: Chicken Pot Pie - Single Crust (McCall's 1965)

CHICKEN POT PIE

1 (5-lb) stewing chicken
3 celery tops
3 sprigs parsley
1 medium onion, peeled and quartered
10 whole black peppercorns
1 bay leaf
2 1/2 teaspoons salt, divided use
1 teaspoon monosodium glutamate (MSG) (optional
1/4 teaspoon dried rosemary leaves
2 quarts water
6 carrots, pared and quartered (1 lb)
1/8 teaspoon ground black pepper
1/4 cup unsifted all-purpose flour
1/2 cup milk
1 (10 oz) pkg frozen peas, thawed
Pastry for 1-crust pie

In large kettle, combine chicken, celery, parsley, onion, peppers, bay leaf, 2 teaspoons salt, monosodium glutamate, and rosemary. Add 2 quarts water. Bring to boiling; cover; reduce heat, and simmer until chicken is tender, about 2 hours.

Remove chicken; set aside. Strain stock. In 2 cups stock, cook carrots, covered, until tender, about 20 minutes.

Meanwhile, remove chicken from bones in chunks. Place in 2-quart casserole; set aside.

Preheat oven to 425 degrees F.

Blend remaining salt, pepper, and flour in small bowl. Stir in milk until smooth. Quickly stir into stock with carrots. Add peas. Bring to boiling, stirring. Reduce heat; simmer about 8 minutes, or until sauce is thickened and peas are tender. Pour over chicken pieces in casserole; toss gently.

Roll pastry to fit top of casserole with 1/2 -inch overhang all around. Turn edge under; seal to rim of casserole; crimp. Slash vents in top.

Bake 15 to 20 minutes, or until well browned.

Makes 6 servings
Source: McCall's Casserole Cookbook, 1965

Dear Carla,

I don't have the recipe card you're looking for but this recipe is from a McCall's cookbook that I have and I'm hoping its the same recipe or similar.

Happy Cooking!

Betsy