Ingredients Jump to Instructions ↓

  1. 2 fryers, cut up, covered with water

  2. 1 lb. carrots, pared & cut in slices

  3. 1 sm. bunch celery, diced

  4. 2 lg. onions, diced

  5. 6 med. potatoes, diced

  6. 8-10 chicken bouillon cubes

  7. Salt & pepper to taste

  8. 6 green onions, sliced

  9. 6 tbsp. parsley

  10. 2 sm. pkgs. frozen English peas

  11. 6 chopped boiled eggs

Instructions Jump to Ingredients ↑

  1. Cook chicken until tender, remove from liquid and debone. Put carrots, celery, onions, potatoes, bouillon cubes in chicken broth and cook until tender. Thicken with cornstarch (about 3 to 4 tablespoons). Remove from fire and add the green onions, parsley, peas, eggs and salt and pepper to taste, and the deboned chicken. Pour into pastry lined 18″x12″x2″pan, and top with pastry, sealing edges. Cut slits in top and bake at 350 degrees until crust is golden brown.


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