Chicken Pot Pie
- 5 lb stewing hen
- 3 celery tops
- 3 sprigs parsley
- 1 med onion peeled and quartered
- 10 whole black peppers
- 1 bay leaf
- 2 1/2 tsp salt
- 1 tsp MSG
- 1/4 tsp rosemary
- 6 carrots pared and quartered
- 1/8 tsp pepper
- 1/4 C flour
- 1/2 C milk
- 1 pkg frozen peas thawed, 10 oz
- Pastry for one-crust pie
In lg. kettle, combine chicken, celery, parsley, onion, peppers, bay leaf, 2 tsp salt, MSG, and rosemary.
Add 2 qts water. Bring to boil; cover; reduce heat, and simmer until chicken is tender - about 2 hours.
Remove chicken; set aside. Strain stock. In 2 C stock, cook carrots, covered, until tender- about 20 min.
Meanwhile, remove chicken from bones in large chunks. Place in 2-qt casserole; set aside.
Preheat over to 425°.
Blend remaining salt, pepper, and flour in small bowl.
Stir in milk until smooth. Quickly stir into stock with carrots.
Add peas. Bring to boil, stirring.
Reduce heat; simmer about 8 min, or until sauce is thickened and peas are tender.
Pour over chicken pieces in casserole; toss gently.
Roll pastry to fit top of casserole with 1/2-in. overhand all around.
Turn edge under; seal to rim of casserole; crimp.
Slash vents in top. Bake 15 to 20 min, or until well browned.