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CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Chicken	4	Servings

INGREDIENTS

3	lb	Chicken legs and thighs
1/4	c	Carrots; sliced
1/4	c	Celery; sliced
1/4	c	Onion; sliced
1/2	ts	Salt
1/8	ts	Thyme
1/2		Bay leaf
2		Sprigs parsley
1		Clove water
3	tb	Butter
1/2	c	Mushrooms; sliced
3	tb	Flour
2	c	Chicken broth
2/3	c	Frozen peas; defrosted
1/2	c	Frozen pearl onions; defrost
1		9-inch pastry circle; baked

INSTRUCTIONS

The day before making the chicken pot pie, combine chicken legs and thighs
with sliced carrots, celery, onion and seasonings in a saucepot. Cover with
water. Bring to a boil and simmer covered, 30-4- minutes until chicken is
tender.  Remove Chicken from broth and refrigerate. Strain broth and boil,
uncovered until redued to 2 cups. Refrigerate. Next morning remove chicken
from bones and any congealed fat from broth. Dice chicken. To make pot pie,
heat butter in a pan and saute mushrooms until tender. Add flour and
continue to to cook and stir for 2 minutes. Stir in broth and cook
stirring, until mixture is thickened.  Add peas, pearl onions, and cut up
chicken.  Spoon into a 9-inch round buttered 6-cup casserole. Place baked
pastry circle on top and bake at 350 degrees F for 15 to 20 minutes or
until bubbling. Note:  Recipe may be doubled.  May be divided into
individual casseroles if desired
Posted to MM-Recipes Digest V5 #007 by "Robert Ellis"
<rpearson@snowcrest.net> on Jan 6, 1998

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