Recipe - Poule-Au-Pot (Chicken Pot Pie)

4 pound Boiling chicken (up to 5)
3 tablespoon Butter
6 cup Water; boiling
1 Carrot; cut or sliced up
1 Onion; cut or sliced up
One fourth cup Celery leaves; chopped
3 Whole cloves
1 Clove garlic
1 Bay leaf
2 teaspoon Salt
One fourth teaspoon Pepper
4 md Potatoes; uncooked

TOPPING
2 cup Allpurpose flour
1 teaspoon Salt
3 teaspoon Baking powder
1/3 cup Shortening
One half cup Milk; approximately
One half cup Fresh parsley; minced

Cut the chicken into individual pieces and brown lightly in the butter. Add
the boiling water, carrot, onion, celery leaves, cloves, garlic, bay leaf,
salt and pepper. Bring to a boil, cover, then simmer over low heat until
the chicken is tender.

Place the cooked pieces of chicken in a casserole and top with the
potatoes, cut or sliced up paperthin. Make a gravy with 3 cups of the consomme left
after the chicken has been cooked, 3 tablespoons of the fat from the top of
the consomme and 4 tablespoons of flour. Salt and pepper to taste and pour
over the potatoes and chicken.

Then top the chicken, potatoes and gravy with a parsley pinwheel, which is
prepared in the following manner:

Stir together the flour, salt and baking powder. Cut in the shortening with
2 knives, until the particles are the size of peas. Add the milk gradually.
Toss lightly with a fork until all the flour has been dampened, then knead
quickly into a round ball. Roll on floured board into an oblong shape 1/8
inch thick.

Butter top of dough and sprinkle with the minced parsley. Roll the same way
you would a jelly roll. Cut in 1 One half to 2" lengths. Place cut side on top
of casserole in an attractive design. Bake at 425 degrees F for 30 to 40
minutes, or until top is golden brown.

NOTES : It is impossible to talke of pie and omit the perennial favorite,
Chicken Pot Pie. In the summer, I replace the parsley in the topping with
fresh basil, tarragon or sage.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 27, 1997