Chicken Pot Pie

Entrees

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— Clark Family Collection

Clark family recipe for Chicken Pot Pie.

Ingredients

• whole chicken
• potatoes cubed
• green peas
• carrots sliced
• fresh corn if available cut off cobb
• butter
• 4 TBS SR Flour
• 1/2 1 cup milk
• 1 cup shredded cheddar cheese
• salt and pepper

Instructions

1. Boil chicken until done and let it cool and then shred.
2. Boil potatoes and carrots until almost tender and then add peas and
3. corn for one minute . Drain and set aside.
4. In a large plastic bowl add 2 cups sr flour and 1 cup cheddar
5. cheese. Mix until all incorporated. Add a little bit of water if it's
6. dry won't come together. Form into a ball and it all holds together.
7. On a floured surface roll out the size of your pan.
8. In a 9 X 13 pan put chicken on bottom and vegetables on top of
9. that.
10. In a medium skillet add 4 TBS butter and let it melt. Add 4 TBS of
11. sr flour and whisk it in with the butter. Slowly add some chicken
12. broth to this to make a "rue".
13. Add some milk to give it some color and make it a little richer.
14. Most of the liquid should be broth. Pour over the top of chicken
15. and vegetables. Then add the crust on top of that.
16. Bake on 400 for 30 minutes or until it's golden brown on top.