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Today is June 18, 2021

Chicken Pot Pie with Cheese Crust

Casseroles

Ingredients

2 (2 1/2-lb.) chickens, cut up 2 quarts water 2 chicken bouillion cubes 1 cup diced onion, divided 1/2 cup diced celery 1/2 cup chopped parsley, divided 1 medium tomato, peeled and quartered 1 cup sliced mushrooms 1/2 cup melted margarine 1/2 cup all-purpose flour 1 1/2 tsp. salt 1/8 tsp. pepper Cheese Crust: 1 cup all-purpose flour 1/2 tsp. salt 1/3 cup margarine, softened 1 egg

Instructions

Combine chicken, water, bouillion cubes, 1/2 cup onion, celery, 1/4 cup parsley and tomato in a large saucepan. Bring to a boil, reduce heat and simmer, covered, 30 minutes. Cool. Reserve broth. Bone chicken and chop meat. Saute 1/2 cup onion and mushrooms in margarine until tender; add flour, blending until smooth. Gradually add 3 cups broth. Cook, stirring constantly, until smooth and thickened.

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