• Granny's Chicken Pot Pie

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    • 1 whl chicken, cooked till tender*
    • 4 c. Chicken broth, (up to 5)
    • 2 lrg Carrots, diced
    • 1 lrg Onion, diced
    • 2 x Potatoes, diced
    • 1 can English peas
    • 1 c. Chicken broth, (up to 2) Butter if needed Salt to taste Pepper to taste
    • 1 x Pie crust


    1. *Can use baked, leftover chicken.
    2. Cook 1 fryer (chicken) till tender. Remove chicken pcs from broth and debone. Dice carrots. (Mom was specific which 2 carrots should be used.)
    3. Chop up onion. Cook carrots and onion in chicken broth till tender. Add in diced potatoes to carrots and onions when carrots have started to become soft. Cook vegetables till 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. Don't stir anything. Add in 1 or possibly 2 c. additional broth. Can add in small amount of butter if needed. Mom believed in cooking chicken with skin on. If chicken had some fat, she did not add in butter. If chicken had no fat, she added 1 to 2 Tbsp. butter. When pie is assembled, if it is real soupy, can add in small amount of flour. CAROLE'S
    4. NOTE: I never add in flour. There is sufficient flour to thicken broth from pie crust. Salt and pepper to taste.
    5. 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 till crust is brown.
    6. Notes: I watched my MIL make this many, many times. I always feel which she is here with me when I make this. It was my favorite dish, and she knew it.
    7. 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.
    8. This is her recipe. I wrote it down as I watched her make it one weekend.

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