Chicken Pie


2 2- to 2-1/2-pound broilers or fryers, cut up
2 carrots, sliced
1 large onion, chopped
3 or 4 stalks celery, including tops, chopped
1 bay leaf
1/4 teaspoon white pepper
2 tablespoons salt
3 quarts water


Bring the water to a boil. Add the vegetables, bay leaf, pepper and salt. When the water boils again, add the chicken, piece by piece. Lower the heat and simmer until the chicken is very tender - about 2-½ hours. Cool quickly. Remove the meat from the bones. Remove all skin and cut the meat into large bite-size pieces. Reserve. Return the bones and skin to the broth in which the chicken was cooked, simmering for ¾ hour. Strain the broth, adding salt and pepper to taste. Refrigerate the meat and the broth until ready to use.

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Serves 8.

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