Chicken Pot Pie - cooking recipe

Ingredients

9 c. water
1 Tbsp. black peppercorns
2 1/2 lb. skinned chicken pieces
3 celery stalks, cut in 4 pieces
1 small onion, quartered
1 bay leaf
1 1/2 c. unpeeled red potatoes
1/2 c. chopped celery
1/2 c. chopped green pepper
1 clove garlic, minced
3/4 c. thinly sliced carrot
1/2 c. chopped onion
1 c. sliced fresh mushrooms
1/4 c. plus 2 Tbsp. flour
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 c. skim milk
1/2 c. frozen peas

Preparation

Combine first 6 ingredients in an 8-quart pot.
Bring to boil. Reduce heat to medium and cook for 1 hour, uncovered.
Remove from heat.
Remove chicken from broth.
Strain broth through cheesecloth-lined colander.
Set aside 4 1/2 cups broth.
Reserve the rest for something else.
Bring 4 1/2 cups broth to boil.
Add potatoes and next 3 ingredients.
Cover and cook 5 minutes.
Add carrot and green onions; cover and cook 3 minutes.
Add mushrooms and peas.
Cover and cook 5 minutes or until vegetables are tender. Combine flour and next 3 ingredients in a bowl.
Add milk, blending with a whisk.
Add to vegetable mix.
Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly.
Remove from heat and add chicken.
Spoon into 9 x 13-inch sprayed pan.