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CHICKEN POT PIE WITH VEGETABLES

Category:    Chicken
Yield: 6 servings
 
      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.

 

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