Louisburg Chicken Pie - cooking recipe

Ingredients

2 lb. chicken breast or turkey breast portion
3 medium onions, chopped
3 stalks celery, chopped
6 black peppercorns
3 c. water
1 lb. pork sausage, crumbled, cooked and drained
2 c. cooked, cubed potatoes
2 c. sliced, fresh mushrooms, cooked and drained
1 (10 oz.) pkg. frozen peas and carrots, thawed
1 tsp. minced garlic
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. all-purpose flour
1/2 c. dry sherry
pastry for 2 crust pie
1 egg, beaten

Preparation

In large saucepan or Dutch oven, combine chicken or turkey with onions, celery, peppercorns and water.
Cover and simmer about 30 minutes or until poultry is tender.
Remove from stock.
Strain stock and set aside to cool (about 3 cups).
Discard onion, celery and peppercorns.
Skin and debone poultry, cut into bite-sized pieces; set aside.