CHICKEN POT PIE
3 lb. chicken
1 can French onion s
o
up
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double c
r
ust
Preheat oven to 400 degrees.
Simmer
whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours.
Pick meat off and cut into bite-size
pieces.
Refrigerate chicken a
n
d broth separately overnight.
Next day, remove fat from broth as well as carr
o
ts and celery.
Add oni
o
n soup and bring to boil.
Thicken gravy with flour
-
w
a
ter paste.
Strain gravy to remove onions.
Put chicken in bottom crust.
Pour gravy on top.
Place top crust and
bake at 400 degrees for 30 minutes.
-----------------------
-
---------------------
-
---------------------
-
------------------
-------------------
-
----------------
CHICKEN WITH RICE
3 to 3 1/2 lbs. chicken, cut into serving pieces
1/4 c. butter or margarine
1 1/2 c. in
s
tant rice
1 (10 1/2 oz.) can condensed cream of chicken soup
1 c. water
1 tsp. instant chicken bouillon crystals or 1 chic
k
en bouillon c
u
be
|