Chicken Pot Pie Supreme Recipe
Ingredients
| Chicken breasts | 3 Pound | |
| 6 celery tops with leaves | ||
| Onion | 1 Medium, halved | |
| Salt | 1 Tablespoon | |
| Cold water | 1 1/2 Quart | |
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Cream | 3/4 Cup (16 tbs) | |
| Onion | 1 Teaspoon, grated | |
| Mace | 1/4 Teaspoon | |
Directions
GETTING READY
1) In a Dutch oven, mix the first five ingredients.
2) Boil the mixture and simmer it for 45 minutes to an hour.
3) Cool the chicken in its broth.
4) Then, drain the chicken and keep the broth aside.
5) Discard the bones and skin of the chicken and cut it into bite sized pieces.
MAKING
6) In a heavy bottomed saucepan, melt the butter over moderate heat.
7) Stir the flour to the melted butter.
8) Mix 2 quarter cups of the chicken broth to the mixture.
9) Stir in the cream and cook.
10) Keep stirring continuously for 2 minutes.
11) Allow the mixture to thicken.
12) Mix in the mace, chicken and onion.
13) Take a 2-quart casserole and empty the contents in it.
SERVING
14) Serve immediately with buttered noodles.
1) In a Dutch oven, mix the first five ingredients.
2) Boil the mixture and simmer it for 45 minutes to an hour.
3) Cool the chicken in its broth.
4) Then, drain the chicken and keep the broth aside.
5) Discard the bones and skin of the chicken and cut it into bite sized pieces.
MAKING
6) In a heavy bottomed saucepan, melt the butter over moderate heat.
7) Stir the flour to the melted butter.
8) Mix 2 quarter cups of the chicken broth to the mixture.
9) Stir in the cream and cook.
10) Keep stirring continuously for 2 minutes.
11) Allow the mixture to thicken.
12) Mix in the mace, chicken and onion.
13) Take a 2-quart casserole and empty the contents in it.
SERVING
14) Serve immediately with buttered noodles.
Chef
