Ingredients Jump to Instructions ↓

  1. 1 5 pound stewing hen, cut up

  2. 5 c Water

  3. 1 sm Onion

  4. 1/2 ts Salt

  5. 1 Recipe pastry

  6. 2 md Potatoes, cooked and cubed

  7. 2 Ribs celery

  8. 2 Carrots

Instructions Jump to Ingredients ↑

  1. Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours).

  2. Remove chicken from bones and cut in cubes, discarding the skin.

  3. Strain broth and measure, adding water to make 3 cups.

  4. Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water.

  5. Adjust seasonings with a dash of white pepper and more salt if necessary.

  6. Add chicken, carrots (cubed) and cubed potatoes.

  7. Spoon into 6 individual casserole dishes or a 2-quart casserole.

  8. Roll pastry about 1/4-inch thick and top the casserole, sealing the edges.

  9. Make several slashes in the pastry to allow the steam to escape.

  10. Bake in a hot oven (400 degrees F.

  11. ) for about 30 minutes or until golden brown.

  12. Helpful Hints: Biscuit dough (rolled thin) or individual biscuits may be used for the topping.

  13. I also add defrosted frozen peas, to add more color.


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