1 lb. boneless/skinless chicken breast
4 to 5 large peeled potatoes, quartered
3 large onions, quartered
3 large carrots cut in chunks
salt and pepper
butter or margarine, melted
2 cups of water or chicken broth
2 bay leaves
2 garlic cloves
Pot Pie Crust:
1 Tbs. shortening melted
1/2 cup milk
1/2 cup cream
1 tsp. baking soda
3 to 4 cups flour
1/2 tsp. salt
Marinate chicken with salt, pepper and whatever seasonings you like.
Beat eggs, cream, milk, salt, baking soda and shortening in a large bowl. Gradually stir in and add enough flour to make a pliable dough to roll.
Roll dough out very thin. You'll have more than enough dough and may wish to save
and freeze part for another recipe.
Cut dough into squares and place pieces of dough in bottom of a oven proof corning ware dish or pot. With a pastry brush, brush dough with some butter or margarine.
Add some of the potatoes, onions, carrots, chicken and layer again alternating with some more pieces of the pot pie dough squares and ending with the potatoes.
Do not end with dough since dough may become too dry when placed on top.
Add 1-2 bay leaves and some garlic cloves for more seasoning.
Pour 2 cups chicken stock over ingredients. Sprinkle with salt, pepper and minced parsley to taste. If desired brush with butter or margarine.
Cook covered tightly with foil in a 325-350 F oven about 2 to 3 hours or until every thing is tender. You may want to place a drip pan under the kettle or pot since some juices may bubble up if not tightly sealed.