Ingredients Jump to Instructions ↓

  1. **Meat**

  2. 2 chicken breasts or pieces to make

  3. 1 lb. (can use pork)

  4. 2-3 c. broth or water

  5. 2 stalks celery, sliced

  6. 1 carrot, chopped

  7. 2 stalks parsley

  8. 1 bay leaf

  9. 1 tsp. whole allspice

  10. 1 tsp whole peppercorns

  11. Salt, if using water

  12. **Sauce**

  13. 2 T. butter

  14. 3 T. brown rice flour or regular flour

  15. 1/2 c. white wine

  16. 2-3 T. lemon juice

  17. 1 tsp. Worcester sauce

  18. **Extras**

  19. 1 c. grated cheese,

  20. 4 oz. (Gruyere or Emmentaler or to taste-traditional) or Puff pastry crust or Pie crust

Instructions Jump to Ingredients ↑

  1. Place all **Meat** ingredients in a saucepan and bring to a boil. Simmer for one hour or until meat is cooked through. Remove meat from broth and cool.

  2. Pour the broth through a sieve, discard solids and retain broth for sauce.

  3. To make the sauce, melt the butter in a saucepan, sprinkle the flour over the butter and cook, stirring for one to two minutes. Do not brown the flour. Add 2 cups of the strained chicken broth, a little at a time, stirring after each addition to avoid lumps. Bring to a boil to thicken.

  4. Add the white wine, Worcester sauce, lemon juice, and salt and pepper to taste.

  5. Remove the cooled meat from the bones and chop into 1/2 inch cubes. Return meat to sauce (or gravy) and heat through.

  6. Place the meat and sauce in a casserole dish or individual ramekins, sprinkle with cheese and place under the broiler for several minutes, until cheese forms a nice crust. Be careful not to overfill the dishes, because the sauce can easily boil over the edge while in the oven.

  7. This is traditionally served with toast points. You may also choose to put a crust on it in the form of puff pastry or pie dough.

  8. Turn this into a tasty chicken pot pie by adding boiled, sliced vegetables of your choice. Use about 2 cups of vegetables. My picks are carrots, celery and potatoes. Button mushrooms would also taste good.


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