1 5 pound stewing hen, cut up 1 Recipe pastry
5 c Water 2 md Potatoes, cooked and cubed
1 sm Onion 2 Ribs celery
1/2 ts Salt 2 Carrots
Simmer chicken in water with onion, celery, carrots and salt until
tender (about 3 hours). Remove chicken from bones and cut in cubes,
discarding the skin. Strain broth and measure, adding water to make
Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water.
Adjust seasonings with a dash of white pepper and more salt if
necessary. Add chicken, carrots (cubed) and cubed potatoes. Spoon
into 6 individual casserole dishes or a 2-quart casserole.
Roll pastry about 1/4-inch thick and top the casserole, sealing the
edges. Make several slashes in the pastry to allow the steam to
escape. Bake in a hot oven (400 degrees F.) for about 30 minutes or
until golden brown.
Helpful Hints: Biscuit dough (rolled thin) or individual biscuits
may be used for the topping. I also add defrosted frozen peas, to
add more color.