Nana Effie's Chicken Pot Pie
One of my favorites from when I was a child helping her make it from a very young age!
I loved being in the Kitchen with her! This recipe is simple, yet delicious and filling!
- 1 medium
- whole chicken (any chicken pieces bones in)
- 4 medium
- red potatoes cut into 1/2-1" pieces
- carrots cut into 1/2-1" pieces
- 1 small
- onion diced
- 1 stick
- celery diced
- 5 small
- garlic cloves diced
- 1/4 tsp
- rosemary crushed
- salt & pepper to taste
drain chicken and SAVE water (I strain the water through a cheese cloth or very fine collinder)
While chicken is boiling, boil potatoes and carrots until tender but still firm.
Once potatoes, carrots and chicken are done, add all ingredients to pan and continue to simmer together in butter on low heat stirring occasionally.
Add all ingredients to chicken gravy.
I cut 4 small holes in the top pie shell and put a small pan under it in the oven just in case there is any mess, I have yet to have a mess from it though!
Bake at 425* for 20-30 minutes or until top pie shell is golden brown.