Special Chicken Pot Pie - cooking recipe

Ingredients

1 broiler/fryer chicken (3 to 3 1/2 lb.), quartered
4 c. water
4 tsp. chicken bouillon granules
3 carrots, halved crosswise
2 medium onions
1 bay leaf
1/2 lb. fresh mushrooms, quartered
2 celery ribs, halved crosswise
3 Tbsp. butter or margarine
5 Tbsp. all-purpose flour
1/2 c. whipping cream
1 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. pepper
1 c. frozen peas

Preparation

In a Dutch oven or soup kettle, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or
save for another use.) Melt butter in a saucepan; stir in flour until smooth. Cook and stir over medium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas and reserved chicken and vegetables.