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Chicken Pan Pie

Source of Recipe


Jean Mizell



List of Ingredients



• 3 pounds fryer parts
  
• 1 T. salt and 1 t. pepper
  
• 3 stalks cut up celery
  
• 1 chopped onion
  
• 1 c garden peasan
  
• 2 cut up potatoes
  
• 2 carrots, sliced
  
• Water
  
• 4 T. cornstarch
  
• 2 cups milk
  
• 1 T. worchestershire sauce
  
• Salt
  
• Pepper
  
• 2 T. margarine
  
• 2 recipes of pie crust or oil pastry
  






Instructions



1. Preheat oven to 450º. Place boned chicken and vegetables in large pot. Add water. Bring to a boil on high and turn down to low and cook about 45 minutes or until chicken is tender. Remove chicken from bones and place with vegetables in long pan.
   
   
2. Add 4 T. cornstarch to 2 cups milk, 1 T. worchestershire sauce, salt and pepper and 2 T. margarine. Add to chicken broth, and cook and stir until thick. Pour sauce over chicken and place rolled rectangular pie crust on top. Bake for 30 minutes.