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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Jackson Hartshorn
Added: Tuesday, June 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken
potatoes
carrots
peas
1/2 cup crisco
2 cups flour
1 tsp. salt
1/4 cup water
salt and pepper to taste

Directions:
Directions:
Wash the chicken, place in a Dutch oven and cover with water. Boil on low for 6 hours or overnight. Cool and pick from bone discarding skin and bones. Strain and reserve the broth. Peel approx. 5 potatoes and 3 carrots. Slice both 1/8 inch thick. Combine the crisco and flour until mixture is crumbly, add salt and water and stir to form a ball. Roll out and cut into 2X2 inch squares. Take the same Dutch oven that you cooked the chicken in and lay down a layer of chicken, then a layer of potatoes, carrots and peas. Salt and pepper and then top with a layer of the dough. Repeat these layers finishing with the dough. Finally pour the chicken broth over all to cover and simmer for 30 to 45 minutes., or until the potatoes are cooked through.

Personal Notes:
Personal Notes:
This was my mothers recipe. I never knew until I went to college that this was not what everybody ate for chicken pot pie. Over the years I have added the peas and carrots for color and vitamins but when Mom made it, it was dough, potatoes, and chicken period. Sounds like a farm recipe doesn't it

 

 

 

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