Chicken pot pye - cock n' bull part 1 of 3
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Chicken pot pye - cock n' bull part 1 of 3
  Chicken    Pot Pie  
Last updated 6/12/2012 1:13:56 AM. Recipe ID 42597. Report a problem with this recipe.
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      Title: Chicken pot pye - cock n' bull part 1 of 3
 Categories: Main dish, Chicken, Pot pie
      Yield: 4 Servings
 
      2    Whole chicken breast; bone
           -in
      2    Canned whole potatoes
      1 c  Frozen peas
      1    Carrot peeled
      4    Pie crust tops
 
  Place chicken in a pot and cover with cold water, 40 oz. Cook chicken
  10 minutes after it boils. Remove chicken and reserve broth. Cool
  chicken 10 minutes and pick off from bone. Dice in to 1/2 inch cubes
  and refrigerate. Continue to cook broth until there is about 24 oz.
  left. Reserve for sauce. Slice carrot and blanch in hot water for 3
  minutes, cool in ice water. Reserve. Heat supreme sauce with diced
  chicken. Place in individual casserole dishes. Add three potatoes
  per, add 1 oz. peas, and a couple slices of carrot. Top with pie
  crust. Brush top with beaten egg. Bake 350 degrees until golden
  brown. Serves 4.
  
  Courtesy of the "Cock n' Bull" 




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Recipe ID 42597 (Apr 03, 2005)

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