Chicken Pot Pye - Cock N' Bull Part 1 of 3



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Chicken Pot Pye - Cock N' Bull Part 1 of 3

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Place chicken in a pot and cover with cold water, 40 oz. Cook chicken 10
minutes after it boils. Remove chicken and reserve broth. Cool chicken 10
minutes and pick off from bone. Dice in to 1/2 inch cubes and refrigerate.
Continue to cook broth until there is about 24 oz. left. Reserve for sauce.
Slice carrot and blanch in hot water for 3 minutes, cool in ice water.
Reserve. Heat supreme sauce with diced chicken. Place in individual
casserole dishes. Add three potatoes per, add 1 oz. peas, and a couple
slices of carrot. Top with pie crust. Brush top with beaten egg. Bake 350
degrees until golden brown. Serves 4.

Ingredients:

2 Whole chicken breast; bone
-in
2 Canned whole potatoes
1 c Frozen peas
1 Carrot peeled
4 Pie crust tops

Serves:

4 Servings 		 
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