"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken & Pastry Recipe

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This recipe for Chicken & Pastry, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hazel Norman
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 hen or large fryer
3 c. all purpose flour
salt
water

Directions:
Directions:
Cut up chicken, cover well with water, add salt. Bring to boil and cook until chicken is tender. Take chicken out of pot and debone. Pastry: Mix 3 cups of all purpose flour with 1 cup of warm water. Add more water if needed. Mix together flour and water to make a soft dough. Knead until dough can be rolled without being sticky. Roll out thin and cut into strips about 1 1/2 inches wide and 4 -5 inches long. (If time permits let rolled pastry dry about thirty minutes before putting into pot) Have broth boiling and drop strips of pastry into boiling broth one piece at a time. Let boil up before next addition. This keeps pastry from sticking together. Add chicken, cut temperature to low, cover pot with lid and cook slowly for a few minutes. Alter pastry ingredients to suit quantity of pastry you wish to make.

 

 

 

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