"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Pot Pie with Vegetables Recipe

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This recipe for Chicken Pot Pie with Vegetables, by , is from Weezie's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Wilkinson
Added: Thursday, March 5, 2009


1 (3 pound) chicken, cut up
1 bay leaf
1 teaspoon salt
1 1/2 cups chopped carrots
5 small onions, quartered
1 cup fresh or frozen peas
1 cup chopped fresh mushrooms
1/2 teaspoon poultry seasoning
salt and pepper to taste
1/3 cup flour
1/2 cup milk
pastry for a single-crust 9-inch pie
1 egg yolk, beaten with 1 Tablespoon water

Place chicken, bay leaf, salt and 2 cups water in a 4-quart Dutch oven. Bring to a boil, then reduce heat to low, cover and simmer for 1 hour or until chicken is tender. Strain broth, discard bay leaf
and return to Dutch oven. Cool chicken, remove meat and cut into large chunks. Set aside. Add carrots and onions to broth and cook, covered, until tender. Drain broth, add enough water to make
2 1/2 cups liquid and return to Dutch oven. Stir in peas, mushrooms, seasonings and chicken. Combine flour and milk and mix until smooth. Stir flour mixture into broth and cook over medium heat, stirring constantly, until mixture boils and thickens.
Pour hot mixture into 2-quart casserole. Roll out pastry to fit top of casserole. Cut slits in top. Place crust over chicken mixture and trim edge, leaving enough to form a ridge. Flute edge and brush
with egg wash. Bake at 400 for 30 to 35 minutes, until crust is golden and filling is bubbly.

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