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" Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on Oct 18, 1997
|
|
