3 lb Broiler chicken
3 Stalks celery with leaves;
-cut up
1 sm Onion; quartered
1 Bay leaf
1 ts Salt
1/4 ts Pepper
1 Refrigerated unbaked pie
-crust; room temperature
1/4 c Butter
1 c Fresh mushrooms; sliced
1 lg Leek; chopped
1/2 c Celery; sliced
1/2 c Red bell pepper; cut into
-1/2″ pieces
1/3 c All-purpose flour
3/4 ts Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
1 c Half and half
1/2 c Frozen peas
1 Egg; beaten
Place chicken in large kettle with 5 cups water, celery, onion, bay leaf,
salt & pepper. brint to boil; reduce heat, cover & simmer 45 to 60 minutes
until chicken is tender. remove chicken and set aside.
Using a sieve lined with several layers of cheescloth, strain broth into a
large broth. Discard vegetables & skim fat from broth. Measure 1-1/2 cups
of broth, reserving remainder for another use.
When chicken is cool, pull meat from bones and cut meat into 1/2″ cubes.
Discard skin and bones.
Preheat oven to 400 degrees. In a large saucepan, melt butter over medium
heat, add mushrooms, leeks, celery & red pepper. Cook about 3 minutes,
until tender. Stir in flour, poultry seasoning, salt & pepper. Add the
broth & cream all at once; cook & stir until thickened & bubbly. Stir in
chicken & peas.
Pour into a round 1.5 qt. casserole. Unfold piecrust & cut into a circle 2″
larger in diameter than top of casserole. Brush edge of casserole with egg.
Place crust atop casserole; turn edge under & flute to edge. Cut a 1″ hole
in center of crust to vent. Cut pastry scraps into decorative shapes; brush
top of crust with egg & lay on the scraps, brush again with egg.
Bake in a 400 degree oven for 30 to 40 minutes, until the crust is golden
brown. Serve immediately.
Yields
6 Servings