Karen’s Chicken Pot Pie

STEWED CHICKEN
3 lb Frying Chicken, cut up
1/4 c Celery Leaves, chopped
3 tb Fresh Tarragon, chopped or
1 tb Dried Tarragon
1 Bay Leaf
1 ts Salt
1/4 ts Pepper, freshly ground

-CREAM SAUCE-
4 tb Unsalted Butter, or
Chicken Fat skimmed from
Broth
1 md Onion, chopped (1 cup)
1/3 c All-Purpose Flour
1/2 ts Salt
1/4 ts Pepper
1 c Heavy Cream or Milk

-VEGETABLE FILLING-
1 c Cooked Carrots, diced
1 c Cooked Peas
1 c Cooked Potatoes, diced
1 Egg Yolk, beaten with
1 tb Water

Parsley Pastry: In a large bowl combine 2 cups flour, parsley and 1/2 ts
salt. With pastry blender or 2 knives, cut in shortening until mixture
resembles peas. Add ice water, a tablespoon at a time, tossing with a fork
until all is moistened. Gather dough into a ball. Form dough into a disc
shape. Wrap in waxed paper and refrigerate at least 30 minutes.

Stewed Chicken: In a 4 quart saucepan combine chicken, celery leaves,
tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add cold water to cover.
Bring to a boil over high heat. Reduce heat. Cover and simmer for 45
minutes to one hour until chicken is very tender. Remove chicken with tongs
and cool. Strain broth and refrigerate. When chicken is cool enough to
handle, discard skin and remove meat from bones. Cut meat in pieces. Wrap
and refrigerate.

Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into medium
saucepan, or melt butter. Add onion and saute until transparent, 3-5
minutes. Stir in 1/3 cup flour, 1/2 ts salt and 1/4 ts pepper. Mix well.