0 recipes from contoocook and beyond


4 cups chicken stock
3=4 carrots, med. diced
3 stalks celery, l/2″ dice
3-4 med. potatoes, med. diced
4-5 cups med. diced cooked chicken
5 tbsps. butter
6 tbsps. flour
l large onion
l med. r ed pepper and l large onion, both diced
l tsp. sage ed pepperl tsp. sage
l tsp. rosemary
l tsp. thyme
l bay leaf
l clove garlic
In med. saucepan bring chicken stock to boil and add carrots, celery, potatoes and all herbs. Cook vegetables until cooked through. Remove all veggies with strainer to med. bowl . In another saute pan melt butter and saute onion, garlic and red pepper. Cook until onion is soft and translucent and pepper is softened. Slowly add the flour by the tablespoons until all absorbed – cook out the flour for a few minutes more. Meanwhile when chicken stock begins to re-boil add onion mixture very slowly, whisking constantly, until stock thickens and slowly boils. When all stock is ready add vegetables and chicken pieces.
Place all ingredients in casserole dish and bake in 350 oven for about 20 mins. or so until bubbly hot.
You can take a sheet of Pepperidge Farm puff pastry, cut out rounds or designs and bake for about l0 mins. in 450 oven . These can be made ahead of time. When plating the pie place a few of the puffs on the chicken and serve immediately. (don’t cook pastry with pie – it will become mushy)
This recipe serves 6 generously.

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