Chicken Bowls

What You Need:

 

1 whole chicken

2 celery stalks, chopped

1 medium onion, chopped

1 T parsley

1 bay leaf

2 t salt

8 C water

1 (10 oz) pkg frozen baby
carrots, partially thawed

1 (10 oz) pkg frozen peas,
partially thawed

1 (6 oz) can mushrooms,
drained

1 C light cream

1/4 t nutmeg

1/4 t celery salt

1/8 t pepper

1/2 C all purpose flour

1 pkg (2 included)
refrigerated pie crust

4 foil pans (5X1 in)

 

How to Make It:

 

Place the water in a large
pot over high heat.

Add the chicken, celery,
onion, parsley, bay leaf and salt.

Bring to a rapid boil.

Reduce heat to low.

Cover the pot and simmer 2
hours.

Allow the chicken to cool in
the broth.

Once chicken has cooled
remove from the broth.

Cut the meat off the chicken
bones.

Strain the broth and reserve
5 C.

Place the chicken, carrots,
peas and mushrooms together in a large mixing bowl.

Stir to combine.

Place 4 C of reserved broth
into a sauce pan.

Stir in the cream, nutmeg,
celery salt and pepper and bring to a boil.

In another small mixing bowl
combine the last C of reserved broth and the flour.

Stir until smooth.

Pour into the boiling mixture. 

Reduce heat to low and
simmer 2 minutes.

Pour over the chicken
mixture.

Allow to cool completely.

Flour a flat surface.

Roll out pie crust.

Divide each crust in to two
parts.

Place 1/2 of the crust into
the bottom a foil pan.

Fill with chicken mixture.

Cover with the remaining
crust.

Pinch to seal all the way
around.

Wrap in freezer paper.

Freeze for up to 3 months.

To bake preheat oven to 450
degrees.

Unwrap each bowl and place
on a cookie sheet.

Cut a slit in the top of
each to vent the steam.

Bake 40 minutes or until
crust is golden brown.