1 lb To 3 lb chicken with 1 c Fresh or frozen peas
-giblets, cut up 1 c Chopped fresh mushrooms
1 md Onion, quartered 1/2 ts Poultry seasoning
1 Stalk celery, cut in half Salt and pepper to taste
3 Sprigs fresh parsley 1/3 c Flour
5 Whole peppercorns 1/2 c Milk
1 Bay leaf Pastry for a single crust 9
1 ts Salt -inch pie
2 c Water 1 Egg yolk, beaten with 1 tbsp
1 1/2 c Carrot strips, 2 inches long -water
5 sm Onions, quartered
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.
Origin: Hearth and Home Companion Shared by: Sharon Stevens.
Yields
6 servings
