Chicken Pot Pie With Rich Pastry Crust - cooking recipe

Ingredients

STEWING
5 lbs chicken
1 stalk celery
1 tablespoon salt
1/4 teaspoon peppercorn, whole
1 sprig parsley
1 bay leaf
PIE
1/3 cup butter
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 potato, chopped
1/4 cup peas
1/2 cup flour
2 cups chicken broth
1 cup cream, 1/2 and1/2
1 teaspoon salt
1/4 teaspoon pepper
PASTRY
3 cups flour
1 teaspoon salt
1 cup lard or 1 cup shortening
1 egg, slightly beaten
5 tablespoons water, ice
1 tablespoon vinegar
TOPPING
1 egg yolk
1 tablespoon milk

Preparation

Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
Heat chicken fat or butter in skillet.
Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
Stir in flour until blended.
Stir in chicken broth and 1/2 and 1/2 cream.
Cook and stir over medium heat until mixture boils.
Season with salt and pepper.
Combine with chicken and pour mixture in 2 quart baking dish.
Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
Cover chicken mixture; fold excess pastry under and crimp edge.
With a sharp knife cut a small diamond in middle of top crust.
Brush generously with egg yolk and milk topping mixture.
Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
PASTRY:
For pastry,combine flour and salt; cut in lard.
Mix egg, ice water, and vinegar.
Gradually stir into flour. Mix.
Roll out.
This dish freezes and reheats well.