Annie Hamilton’s Chicken Pot Pie
4 medium sized potatoes, peeled and cut into cubes
1 diced onion
2 stalks of celery diced
½ bell pepper diced
1 carrot peeled and thinly sliced
Salt and pepper to taste
Boil chicken over the stove until partway tender. Then add onion, bell pepper, carrots, potatoes and celery. Continue to cook until chicken is completely done. Remove meat from the pan and allow to cool. Remove meat from the bones and skin.
Pot Pie Dough
2 cups of flour
2-3 Tbsp of milk or cream
Mix together eggs and flour, adding the milk to make a soft dough. Roll the dough as thin as possible. Cut into 1×2 strips with a knife.
Heat broth to a boil. Add pastry strips and allow to cook 20 minutes or until tender. Add chicken and serve piping hot.