Hearty chicken pot pie

Ingredient -

• 1 chicken
• 1 onion, quartered
• 1 tsp. salt
• 4 peppercorns
• 1 bay leaf
• 1/3 c. butter
• 2 large carrots, julienned
• 1 c. sliced green beans
• 1 c. sliced mushrooms
• 1/4 c. all-purpose flour
• 1/2 c light cream
• salt and pepper
• 8-10 small cooked onions
• Pastry for single-crust pie
• 1 egg, lightly beaten
  

Preparation Method

In large saucepan, combine chicken, quartered onion, salt, peppercorns and bay leaf; pour in enough water to cover chicken. Bring just to boil; skim off any froth. Reduce heat, cover and simmer for 1-1/2 hrs. to 2 hours or until chicken is tender. Strain, reserving stock. Discard onion, peppercorns and bay leaf.

Remove and discard skin and bones from chicken. Cut meat into large chunks; set aside.

In saucepan, melt half of the butter over medium-low heat; cook carrots, green beans and mushrooms for 5 minutes. With slotted spoon, remove vegetables and set aside.

Add remaining butter to saucepan; stir in flour and cook, stirring constantly, for 1 minute. Stir in 2-1/2 c. reserved stock; cook, stirring, until thickened and smooth. Add cream and heat through but do not boil. Season with salt and pepper to taste.

Gently stir chicken, reserved vegetables and cooked onions into sauce; spoon into 8-c. shallow casserole. Roll out pastry and cover casserole; brush with egg. Bake in 400 F(200 C) oven for about 20 minutes or until hot and bubbly and pastry is golden.