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Chicken Pot PieOld-Fashioned Chicken Pot Pie – Smoke Signals' Modern Day Version

Just walk into any house that has this dish cooking and you will swoon with hunger and memories, I promise.

6 to 8 servings

10 cups chicken stock
6 chicken thighs
6 chicken legs
Salt and Pepper

To add to the chicken soup later:

2 Tb mashed roasted garlic cloves
1 large onion, diced
6 large carrots, diced (on angle to make it prettier)
4 stalks of celery, chopped
Salt and Pepper
¼ cup chopped cilantro leaves

LINDA’S ADDITIONS:
For the adventurous among you, add small, bite-sized florets of broccoli (no stems please. You can use the stems to cook in the soup to give it extra flavor but discard for eating.)
And perhaps a hearty bread. Yes, I know, biscuits AND bread. But why not?

BISCUITS:
Buy dough from refrigerated section of market that is already mixed and ready to bake. (Shhh – I won’t tell)

DIRECTIONS:
Heat the stock in a large, heavy pot, then cook the chicken thighs and legs over medium-low heat for about 45-60 minutes until very tender. Remove from heat and allow to cool, reserving the stock in its pot. Remove the chicken and discard the skin. Pick the chicken from the bones and set meat aside.

When the soup cools, skim off some of the fat.

Add the garlic, onion, carrots and celery to the stock and reheat until just boiling.

Make the Biscuits in the oven, timing them to be hot when you are ready to eat.

Heat a rustic, hearty, crunchy ranch style French bread in the oven for 15 minutes until the crust is crispy and serve.

Add the chicken meat and salt and pepper. Garnish with cilantro.

Make some new memories!

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Linda Kohn Sherwood, Editor
smokesignals@highnoon.com

ABOUT SMOKE SIGNALS
Founded: February 2009
Owned & Produced by: L A High Noon, Inc.

 


 


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Mission Statement

Smoke Signals blows your way from High Noon Western Americana of Los Angeles, California, producers of the High Noon Antique Show & Auction for 25 years (1991-2014). Smoke Signals eMagazine was founded in 2010 from a desire to share thoughts and facts with the High Noon community and look at what is going on in the Western world while feeding our readers with great recipes and giving advertisers a chance to blow their own smoke.

And hopefully we educate along the way.

Linda Kohn Sherwood, Editor


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