Tucker's Chicken Potpie

Always an old time favorite on those cold winter nights -- also great the next day for lunch or a quick dinner.

1

fresh whole chicken, cut up

4

cups

water

3

cups

chicken broth

3

potatoes, scrubbed and diced

3

carrots, scrubbed and sliced

1

onions, peeled and chopped

1 1/2

cups

celery, trimmed and sliced

1/4

cup

butter or margarine

1/2

cup

flour

2

cups

half-and-half

1/2

tsp

salt

1/2

tsp

ground black pepper

2

9-inch pie crusts

1

In a large soup or pasta pot over medium heat, cook chicken in water until tender, 45 minute to 1 hour; drain, rinse, cool and debone.

2

In a saucepan, heat the chicken broth and boil potatoes, carrots, onions and celery until tender, 15 to 20 minutes; drain, reserving broth.

3

Preheat oven to 400°F. Grease a 13x9x2-inch baking dish; set aside.

4

In a skillet, melt butter. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in reserved broth, half-and-half, salt and pepper. Cook over medium heat, stirring occasionally, until thickened and bubbly.

5

Add the vegetables and chicken, stirring to coat, and pour into prepared 13x9x2-inch baking dish. Roll out the pie crusts and place on top, overlapping slightly in the center. Bake 30 to 35 minutes or until golden brown.

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Servings: 10

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 41 minutes

Total Time:

Nutrition Facts

Serving size: 1/10 of a recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information provided by the recipe author.

Amount Per Serving

Calories

510

Calories From Fat (54%)

274,3

% Daily Value

Total Fat 30g

46%

Saturated Fat 11g

55%

Cholesterol 0mg

0%

Sodium 740mg

31%

Total Carbohydrates 33g

11%

Fiber 3g

12%

Protein 25g

50%

Recipe Type: Main Dish, Poultry