Cut one carrol and 1 stalk of celery into large dice, and peel and quarter 1 yellow onion. In a large stockpot, please the chicken, diced vegetables, onion, 1 bay leaf and peppercorns, cover with water, and bring to a boil over high heat. Lower heat to a simmer and cook the chicken until tender, 20 to 30 minutes, skimming the foam which may form on the surface. Remove the chicken from the pot and let cool. Strain the stock into a clean stockpot and reduce over high heat t 3 cups, then cool. Skin and bone the chicken and discard carcus. Cut the meat into 1-inch pieces and set aside.
Peel and dice the reamining 2 carrots and onion, and dice the remaining 2 stalks of celery. In a medium pot, blanch the carrots in boiling water, about 2 minutes. Drain and reserve.
Preheat the oven to 400 degrees F. In a large pot, melt the butter and saute the onions and celery until soft. Add the garlic and mushrooms to the pan and cook until soft. Add Essence. Sprinkle the flower into the vegetables to make a roux, cooking for 3 minutes to slightly thicken. Add the wine, cream and cold stock, stirring well. Add the chicken and parsley and peas and season to taste with salt and pepper.
Add one pie crust to the bottom of a greased skilled. Add the filling. Add a second crust on to and brush with egg wash. Make several slits in top pie crust and bake until crusts are golden brown - about 10 to 15 minutes.
Serving
Suggestions
Serve warm.
Originally Submitted
11/28/2011
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