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
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
MsgID: 0083008
Shared by: Betsy at Recipelink.com
In reply to: ISO: McCalls One Crust Chicken Pot Pie
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: McCalls One Crust Chicken Pot Pie
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: McCalls One Crust Chicken Pot Pie |
Carla Mokrzecki, Hadley, Massachusetts | |
2 | Recipe: Chicken Pot Pie - Single Crust (McCall's 1965) |
Betsy at Recipelink.com |
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