Chicken Pot Pie - cooking recipe

Ingredients

2 (2 1/2 lb.) cut-up fryers
1/2 tsp. pepper
1/2 tsp. marjoram leaves
2 bay leaves
water
salt
2 large carrots, sliced
1 large celery stalk, sliced
3/4 lb. white onion
all purpose flour
1 3/4 c. half and half
1 (10 oz.) pkg. frozen mixed vegetables, thawed
1/2 lb. muchrooms, sliced
pastry for 2 crust pie
1 egg yolk

Preparation

In 5 quart dutch oven over high heat, heat first four ingredients, 4 c. water and 1 Tbsp. salt to boiling.
Reduce heat to low; cover and simmer 35 minutes, or until chicken is fork tender.
When chicken is done, reserve 1 c.
broth.
(Freeze remaining broth).
Cool chicken slightly; remove and discard bones and skin.
Cut meat into 1 inch pieces.
In 3 quart saucepan over high heat, heat carrots, celery, onions and reserved 1 c. chicken broth to boiling.
Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.
Remove from heat.
Remove vegetables to small bowl, leaving broth in sauce pan.
In small bowl, with fork, blend flour with 3/4 c. half and half; gradually stir into broth in saucepan until smooth.
Stir in remaining half and half.
Over low heat; cook, stirring consistly until sauce is thickened.
Stir in chicken, cooked vegetables, mixed vegetables, mushrooms and 1 3/4 tsp. salt.
Spoon chicken mixture into 9 X 13 baking dish.
Preheat oven to 350\u00b0.
Prepare pastry.
On lightly floured rolling pin, roll dough to 10 X 14 rectangle.
Place pastry loosely over filling.
Trim edge with 1 inch overhang. Fold overhang under, making a high standing edge.
In small bowl mix egg yolk with 1 tsp. water.
Brush pastry with egg mixture. Bake 1 hour or until crust is golden and mixture is hot.
Makes 8 servings.