Chicken Pot Pie - cooking recipe

Ingredients

1 (4 to 5 lb.) roasting chicken, cut up
salt
1 1/2 lb. small white onions
2 c. carrots, cut in 1-inch chunks
2 c. celery, cut in 1-inch slices
5 Tbsp. butter or margarine
1/3 c. all-purpose flour
1 c. half and half
1/4 tsp. pepper
1 (10 oz.) can peas, drained
pie crust mix for 2-crust pie
1 egg yolk

Preparation

About 3 1/2 hours before serving, in large saucepot or 6-quart Dutch oven, place chicken, giblets, Bouquet Garni, 4 teaspoons salt and hot water to cover chicken.
Over high heat, heat mixture to boiling.
Reduce heat to low; cover and simmer 1 1/4 hours or until chicken is fork-tender.
Discard Bouquet Garni.
With slotted spoon, remove chicken to large bowl; cool.
Remove and discard chicken bones and skin.
Cut meat and giblets into bite size pieces.