1 Whole chicken; cooked until
-tender*
4 c Chicken broth; (up to 5)
2 lg Carrots; diced
1 lg Onion; diced
2 Potatoes; diced
1 cn English peas
1 c Chicken broth; (up to 2)
Butter if needed
Salt to taste
Pepper to taste
1 Pie crust
*Can use baked, leftover chicken.
Cook 1 fryer (chicken) until tender. Remove chicken pieces from broth and
debone. Dice carrots. (Mom was specific that 2 carrots should be used.)
Chop up onion. Cook carrots and onion in chicken broth until tender. Add
diced potatoes to carrots and onions when carrots have started to become
soft. Cook vegetables until tender but not mushy. Put potatoes, carrots,
onions in bottom of 9X13-inch pan. Gently spread can of peas (including
liquid) over other vegetables. Layer chicken over vegetables. Do not stir
anything. Add 1 or 2 cups additional broth. Can add small amount of butter
if needed. Mom believed in cooking chicken with skin on. If chicken had
some fat, she did not add butter. If chicken had no fat, she added 1 to 2
tablespoons butter. When pie is assembled, if it is real soupy, can add
small amount of flour. CAROLE’S NOTE: I never add flour. There is enough
flour to thicken broth from pie crust. Salt and pepper to taste.
Make pie crust. Spread on cobbler style. I cut strips of pie dough and
place it on lattuce style. I lightly salt and pepper crust prior to putting
into oven. Bake at 375 degrees until crust is brown.
Notes: I watched my MIL make this many, many times. I always feel that she
is here with me when I make this. It was my favorite dish, and she knew it.
When we lived in Texas and would visit for a weekend, she would have a pot
pie waiting for me. I felt very honored to have her as a mother-in-law.
This is her recipe. I wrote it down as I watched her make it one weekend.
An original recipe from Carole’s Favorites formatted for you with
MC_Buster.
Yields
1 Servings