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Chicken Pot Pie
 
 

3 cups diced, cooked chicken  3 medium potatoes, sliced  1 teaspoon chopped onion  1 teaspoon vegetable oil ¼ cup flour  1 teaspoon salt  ¼ teaspoon pepper 2 cups chicken stock parsley  1 teaspoon chopped Plain pastry Arrange alternate layers of chicken and potatoes in baking dish.  Brown onion in hot oil. Add flour and seasonings and blend.  Add chicken stock, cook until thick then add parsley and pour over chicken and potatoes. Cut strips from plain pastry and arrange over top of casserole.  Bake in moderate oven (350 ° F.) for 1 hour.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.