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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 9 |
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From my mother's recipe box. Yummy! Ingredients:
1 five pound whole chicken |
1 onion, chopped |
3/4 cup celery, chopped |
2 cups carrots, chopped |
10 ounces frozen english peas |
5 tablespoons butter |
1/3 cup flour |
1 cup cream |
2 pie crusts |
1 tablespoon parsley |
1 teaspoon pepper |
1/4 teaspoon marjoram |
Directions:
1. Boil chicken until tender done and debone (retain broth).
2. Boil onions, carrots, celery in 1 1/2 cups of the broth.
3. Make roux with butter and flour.
4. Add cream and broth to roux and boil until thick.
5. Add chicken to vegetables and pour in the gravy mixture.
6. Mix well.
7. Pour into crust and bake in 400 degree F oven for 40 minutes.
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