1 lb To 3 lb chicken with
-giblets, cut up
1 md Onion, quartered
1 Stalk celery, cut in half
3 Sprigs fresh parsley
5 Whole peppercorns
1 Bay leaf
1 ts Salt
2 c Water
1 1/2 c Carrot strips, 2 inches long
5 sm Onions, quartered
1 c Fresh or frozen peas
1 c Chopped fresh mushrooms
1/2 ts Poultry seasoning
Salt and pepper to taste
1/3 c Flour
1/2 c Milk
Pastry for a single crust 9
-inch pie
1 Egg yolk, beaten with 1 tbsp
-water
Place chicken, onion, celery, parsley, peppercorns,
bay leaf, salt, and 2 cups water in a 4 quart Dutch
oven. Bring to a boil over high heat,then reduce heat
to low, cover, and simmer for 1 hour or until chicken
is tender. Strain broth (discard vegetables) and
return to Dutch oven. cool chicken and giblets, remove
meat from bones, and cut into large chunks. Discard
skin and bones. Add carrots and 5 small onions to
broth; cook, covered, until tender. Remove
vegetables, reserving broth. Add enough water to broth
to make 2-1/2 cups liquid and return to Dutch oven.
Stir in peas, mushrooms, poultry seasoning, salt and
pepper,chicken, giblets, carrots, and onion. Combine
flour and milk in a jar;cover and shake until blended.
Stir flour mixture into broth and cook over medium
heat, stirring constantly, until mixture boils and
thickens. Pour hot mixture into 2 quart casserole.
Roll out pastry to fit top of casserole. Cut slits in
top. Place crust over chicken mixture and trim edge,
leaving enough to fold under and form a ridge. Flute
edge and brush with egg wash. Bake in preheated 400 F
oven for 30-35 minutes,until crust is golden and
filling is bubbly. Makes 6 servings.
From
Yields
6 Servings