Recipe - Chicken Pot Pye - Cock N Bull Part 3 Of 3 - Sauce

2 Whole chicken breast; bone
in
2 Canned whole potatoes
1 cup 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 One half 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 minced 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 MCRecipe Digest V1 #851 by Bill Webster thelma@pipeline.com on
Oct 18, 1997