Our Recipes
Chicken/Fish |
3 leg & thighs
6 small potatoes
aprox 8oz each frozen peas and carrots
2 Cup chicken broth
1 1/3 Cup milk
2/3 Cup flour
1 Tsp salt
1/2 Tsp pepper
Pastry for two - 2 crust pies
Cook chicken ( we usually cook our chicken from frozen by putting into
a pot and covering with water. Bring water to a boil, cover and turn
off. Let sit for 1 hour and check. If needed bring back to a boil turn
off and let sit another 30 minutes.) Reserve broth.
While chicken is cooking peel and cube potatoes and cook until about 1/2 done.
Melt butter in pan, blend in flour, salt and pepper. Cook until smooth
and bubbly. Stir in broth and milk. Heat until boiling, stiring
constantly. Boil and stir 1 minute. Stir in chicken and vegetables.
Make pie crust put into bottom of pie pans. Pour in chicken mixture.
Cover with another pie crust. Cut slits for steam to escape. Bake
uncovered in 425 oven until crust is brown, 35-45 minutes.
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