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Categories:
water salt pepper celery onion bay leaf mixed vegetables potatoes butter all-purpose milk salt pepper thyme eggs piecrust
Viewed: 54 - Published at: 4 years agoIngredients
- 1 (3 1/2 lb) broiler-fryer
- 2 quarts water
- 1 tsp salt
- 1/2 tsp pepper
- 1 stalk celery, cut into 2-inch pieces
- 1 medium onion, quartered
- 1 bay leaf
- 1 (16 oz) package frozen mixed vegetables
- 2 large potatoes, peeled and cubed
- 1/2 cup butter or margarine
- 1/2 cup all-purpose flour
- 1 cup milk
- 1 1/2 tsp salt
- 1 1/4 tsp pepper
- 1/4 tsp dried thyme
- 2 hard-cooked eggs, sliced
- 1 (9-inch) refrigerated piecrust
Method
- Combine first 7 ingredients in a large Dutch oven; bring to a boil.
- Cover, reduce heat, and simmer 1 hour or until chicken is tender.
- Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf.
- Let chicken cool; skin, bone, and cut into bite-size pieces.
