Title: Poule-Au-Pot (Chicken Pot Pie)
Categories: Pie Poultry
Yield: 1 Servings

4	lb	Boiling chicken; (up to 5)
3	tb	Butter
6	c	Water; boiling
1		Carrot; sliced
1		Onion; sliced
1/4	c	Celery leaves; chopped
3		Whole cloves
1		Clove garlic
1		Bay leaf
2	ts	Salt
1/4	ts	Pepper
4	md	Potatoes; uncooked
		Topping:
2	c	All-purpose flour
1	ts	Salt
3	ts	Baking powder
1/3	c	Shortening
1/2	c	Milk; approximately
1/2	c	Fresh parsley; minced

Cut the chicken into individual pieces and brown lightly in the butter. Add the boiling water, carrot, onion, celery leaves, cloves, garlic, bay leaf, salt and pepper. Bring to a boil, cover, then simmer over low heat until the chicken is tender.

Place the cooked pieces of chicken in a casserole and top with the potatoes, sliced paper-thin. Make a gravy with 3 cups of the consomme left after the chicken has been cooked, 3 tablespoons of the fat from the top of the consomme and 4 tablespoons of flour. Salt and pepper to taste and pour over the potatoes and chicken.

Then top the chicken, potatoes and gravy with a parsley pinwheel, which is prepared in the following manner:

Stir together the flour, salt and baking powder. Cut in the shortening with 2 knives, until the particles are the size of peas. Add the milk gradually. Toss lightly with a fork until all the flour has been dampened, then knead quickly into a round ball. Roll on floured board into an oblong shape 1/8 inch thick.

Butter top of dough and sprinkle with the minced parsley. Roll the same way you would a jelly roll. Cut in 1 1/2 to 2" lengths. Place cut side on top of casserole in an attractive design. Bake at 425 degrees F for 30 to 40 minutes, or until top is golden brown.

NOTES : It is impossible to talke of pie and omit the perennial favorite, Chicken Pot Pie. In the summer, I replace the parsley in the topping with fresh basil, tarragon or sage. Posted to MM-Recipes Digest V4 #10

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970

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