Ingredients Jump to Instructions ↓

  1. 1 broiler fryer, cut up

  2. 1 rib celery, cut up

  3. 5 peppercorns

  4. 4 lg. potatoes, pared and quartered

  5. 1 1/4 tsp. salt

  6. 1 pkg. (10 oz.) frozen mixed vegetables

  7. 1 sm. onion, minced

  8. 1/3 c. milk

  9. 3 tbsp. butter

  10. 3 tbsp. flour

Instructions Jump to Ingredients ↑

  1. Cook chicken in water to cover with celery and peppercorns in large saucepan until tender, about 45 minutes. Strain and reserve 2 cups broth. Cool chicken until easy to handle. Skin, bone and cut up enough to make 2 cups. Reserve any meat and broth for another use.

  2. Cook potatoes with 1 teaspoon of the salt and water to cover until tender, about 30 minutes.

  3. Combine broth, mixed vegetables, onions and remaining 1/4 teaspoon salt. Bring to boil, lower heat, simmer 5 minutes. Stir in chicken.

  4. Heat butter in a small pan. Stir in flour with wire whisk until smooth. Cook over low heat for 2 or 3 minutes, being careful not to burn, stirring until smooth; pour all into chicken mixture; spoon all into shallow 6 cup casserole. Mash potatoes with milk, spoon around edge of casserole. Bake at 400 degrees for 20 minutes or until bubbly and potatoes are browned.


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