3 lb Chicken legs and thighs
1/4 c Carrots; sliced
1/4 c Celery; sliced
1/4 c Onion; sliced
1/2 ts Salt
1/8 ts Thyme
1/2 Bay leaf
2 Sprigs parsley
1 Clove
-water
3 tb Butter
1/2 c Mushrooms; sliced
3 tb Flour
2 c Chicken broth
2/3 c Frozen peas; defrosted
1/2 c Frozen pearl onions; defrost
1 9-inch pastry circle; baked
The day before making the chicken pot pie, combine chicken legs and thighs
with sliced carrots, celery, onion and seasonings in a saucepot. Cover with
water. Bring to a boil and simmer covered, 30-4- minutes until chicken is
tender. Remove Chicken from broth and refrigerate. Strain broth and boil,
uncovered until redued to 2 cups. Refrigerate. Next morning remove chicken
from bones and any congealed fat from broth. Dice chicken. To make pot pie,
heat butter in a pan and saute mushrooms until tender. Add flour and
continue to to cook and stir for 2 minutes. Stir in broth and cook
stirring, until mixture is thickened. Add peas, pearl onions, and cut up
chicken. Spoon into a 9-inch round buttered 6-cup casserole. Place baked
pastry circle on top and bake at 350 degrees F for 15 to 20 minutes or
until bubbling. Note: Recipe may be doubled. May be divided into
individual casseroles if desired
Yields
4 Servings