Old-Fashioned Chicken Pie
1 stewing chicken, about 5 lbs, cut into pieces
pastry for 2-crust pie, seasoned with rosemary
1 1/2 tsp dried rosemary
3 tbsp flour
1 egg yolk, beaten slightly
salt and pepper
1/2 cp cooked peas
1/2 cp cooked carrots
1/2 cp cooked pearl onions
1 - Early in the day: cover cleaned chicken with boiling salted water and simmer until tender.
Time will vary with age of flowl but allow at least 2 1/2 hours.
2 - Meanwhile make a pastry crust from your favorite receipe or using a quick mix.
3 - Cut in rosemary with the shortening when you are making the crust.
4 - Roll it to fit the top of the casserole (you will need one with a capacity of about 2 1/2 qts.
5 - Reserve unbaked curst.
6 - Remove chicken as soon as tender, bone and cut into large pieces.
7 - Boil stock rapidly until reduced to 2 1/2 cps.
8 - Stir in flour and egg yolk to thicken.
9 - Add salt and pepper to taste.
10 - 40 minutes before serving: preheat oven (425 degrees F.)
11 - Gently combine chicken pieces, peas, carrots, onions, and thickened stock.
12 - Pour into large casserole.
13 - Top with pastry, pressing down on sides.
14 - Cut gashes on top so steam can escape.
15 - Bake in hot oven until crust is brown.
16 - A complete meal with chicken, vegetables, and pastry in one dish.