Recipe(tried): Old-Fashioned Chicken Pot Pie (plus a side dish)

This recipe is wonderful. It comes from the 1992 Southern Living Cookbook.
I always serve it with the Curried Fruit recipe that follows and some really good yeast rolls or Sourdough Biscuits if available. Talk about comfort food!

* Exported from MasterCook *

Old-Fashioned Chicken Pot Pie

Recipe By : Southern Living 1992
Serving Size : 8 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
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3 1/2 pounds broiler chicken
2 quarts water
1 teaspoon salt
1/2 teaspoon black pepper
1 stalk celery -- cut into 2" pieces
1 medium onion -- quartered
1 bay leaf
16 ounces frozen mixed vegetables
2 large potatoes -- peeled and cubed
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 cup milk 1 1/2 teaspoons salt -- I don't add any additional salt
1 1/4 teaspoons pepper
1/4 teaspoon dried thyme
2 hard-boiled eggs -- sliced (I omit)
1 9' refrigerated pie crust

Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone and cut into bite-size pieces.
With a large spoon, skim fat from surface of broth reserved in Dutch oven; bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.
Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and 1 cup milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 1 1/2 teaspoons salt (I leave out), 1 1/4 teaspoons pepper, and thyme. Add vegetables, chicken and hard cooked eggs; stir gently. Spoon into a lightly-greased 9 x 13-inch baking dish; set aside.
Roll out piecrust on a lightly floured surface into a 15 x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in the top for steam to escape; bake at 400o for 20 minutes or until golden brown.

Note: Piecrusts come in package of two. If I have time I like to use second crust to cut shapes, such as leaves, for top of pie. Place on pie before baking. - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Curried Fruit

Recipe By : Debra
Serving Size : 8 Preparation Time :0:00
Categories : Fruit

Amount Measure Ingredient -- Preparation Method
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29 ounce can Fruit cocktail
1 cup maraschino cherries
2 bananas
15 ounce can pineapple chunks
juice of 1 lemon
2 tablespoons cornstarch
1/2 cup light brown sugar
1 teaspoon curry powder
1/4 cup melted butter

Slice bananas into bottom of lightly greased 9 x 13-inch pan, sprinkle with lemon juice. Drain remaining fruit and place over bananas. Combine brown sugar, cornstarch and curry; sprinkle over fruit. Pour melted butter over top.
Cover with foil and bake at 350o for 25 minutes. Remove foil and bake and additional 25 minutes.
Serve hot or cold.

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