Chicken Pot Pie
|Stewing chicken||3 Pound, cut up|
|Onion||1 Medium, quartered|
|Whole black peppercorns||10|
|Monosodium glutamate||1 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Carrots||7 , pared and cut up|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Frozen peas||10 Ounce (1 Package)|
In large kettle, combine first 8 ingredients.
Add 2 quarts water and 2 teaspoons salt.
Bring to boiling; simmer, covered, till chicken is tender, about 2 hours.
In 2 cups of the stock, cook carrots, covered, till tender.
Remove chicken bones; cube.
Turn into 2-quart casserole.
Blend flour, 1 teaspoon salt, and dash pepper with milk.
Stir quickly into stock with carrots.
Add thawed peas.
Bring to boil, stirring constantly.
Simmer till peas are tender.
Pour over chicken in casserole; toss.
Roll pastry to fit top of casserole with 1/2-inch overhang.
Turn edge under; seal and crimp.
Slash vents in top.
Bake at 425° for about 20 minutes.