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KING'S ARMS CHICKEN POT PIE

PASTRY

1 WHOLE CHICKEN
2 RIBS CELERY
1 BAY LEAF
1 TSP SALT
1/2 TSP WHITE PEPPER

4 RIBS CELERY, DICED AND COOKED
4 CARROTS, SLICED AND COOKED
4 POTATOES, DICED AND COOKED
10 OZ FROZEN PEAS

1/2 C BUTTER
1/2 C FLOUR
SALT AND PEPPER TO TASTE

1 EGG, LIGHTLY BEATEN WITH 1 T MILK

SIMMER CHICKEN WITH CELERY, BAY LEAF, SALT, AND PEPPER AND ENOUGH WATER TO COVER UNTIL CHICKEN IS DONE. STRAIN AND CHOP UP CHICKEN.

MELT BUTTER, ADD FLOUR, AND COOK FOR 5 MINUTES, STIRRING CONSTANTLY. ADD ENOUGH STOCK FROM COOKING CHICKEN TO MAKE SAUCE SLIGHTLY THINNER THAN YOU WANT. ADD SALT AND PEPPER TO TASTE.

DIVIDE CHICKEN AND VEGETABLES INTO 6-8 INDIVIDUAL POTS OR ONE BIG ONE. DRENCH IN SAUCE.

COVER WITH PASTRY. BRUSH WITH EGG WASH.

BAKE 375° UNTIL GOLDEN BROWN.