Preheat oven to 350° F. In a saucepan, combine the meat, carrots, peas, and celery. Add water to cover; boil for 15 minutes.

Step 10. Set aside 1 Tbsp. cream.Add remaining cream, reserved chicken, 10 oz. peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until ...

Preparation. Step 1. Melt 1 Tbsp. unsalted butter with 1 Tbsp. extra-virgin olive oil in heavy large skillet over medium-high heat. Add 1 cup chopped onion and cook, stirring, until golden, 7 to 8 ...

Pot pie filling with extra fresh chicken (1893) Farm-to-table had a whole other meaning back in the 1800s, as you’ll see from this recipe for putting a freshly killed chicken into a pot pie ...