Alice's Chicken Pot Pie

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 6 lbs stewing chicken
• 1 tablespoon salt
• 1/4 teaspoon pepper
• 3 stalks celery
• 1 onion, thinly sliced
• 1/4 teaspoon thyme
• 1/4 teaspoon savory
• 1 bay leaf
• 1 lb carrot, sliced 1 inch thick
• 2 cups celery, cut slantwise
• 24 small onions
• 2 tablespoons unsalted butter
• 1/2 lb mushroom, quartered
• 3/4 cup unsalted butter
• 3/4 cup flour
• 3 cups milk
• 3 cups chicken broth
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley

Recipe

• 1 place chicken in a large pot.
• 2 add salt, pepper, celery, onion, thyme, savory and bay leaf.
• 3 cover with hot water.
• 4 cover the pot and let simmer until chicken is tender.
• 5 remove chicken from the broth, skin and cut meat into 1" pieces.
• 6 (the chicken should come off the bones easily).
• 7 place the chicken in a bowl and cover with the hot broth.
• 8 cover and refrigerate for 12 hours.
• 9 cook the carrots and the celery in water until just tender.
• 10 do not over cook cook the pearl onions salted water for 15 minutes.
• 11 brown the mushrooms in butter over high heat for 2 minutes.
• 12 remove the chicken from the jellied broth.
• 13 cook the broth down to 3 cups.
• 14 melt 3/4 cups of butter, stir in 3/4 cups of flour.
• 15 stir to blend and then add the milk and 3 cups of broth.
• 16 cook and stir until smooth and creamy.
• 17 add the cooked vegetables, mushrooms chicken, lemon juice and parsley.
• 18 heat for a few minutes and taste for seasoning.
• 19 place in a casserole and cover with the pie crust of your choice.
• 20 bake in a 400 degree oven for 40 to 50 minutes.