Chicken Pot Pie

by Morgan Vierheller

Preheat oven to 325°F.

chicken thighs
olive oil
yellow onions
fresh sage, parsley, basil, savory
potatoes (sweet or red)
Spike
green beans or peas
white pepper
chicken stock
pie dough

Boil potatoes.
Bone thighs, set aside meat.
In pot with herbs, stew bones.
Sauté onion until clear in pan large enough to add meat to.
When onions are just beginning to become clear, add meat.
When meat is browned on all sides, add chicken stock made from bones.
Add more herbs and Spike and pepper to taste.
Simmer for 15 minutes.
If you want this kosher, use unbleached flour to make gravy. (I use Bisquick.)
Make gravy in pan with liquid from chicken onion mixture.
Make pie dough from your favorite recipe.
Roll out thin.

In a greased baking dish, place bottom layer of pie dough and prick with fork.
Bake for 10 minutes to seal crust so that it won't be soggy.
Remove from oven and layer potatoes, green beans or peas, and chicken.
Finish with top layer of pie dough.
Bake for 30-40 minutes or until top is browned.

—from our December 1993 Newsletter

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