Country Chicken Pot Pie
|Stewing hen||4 Pound, cut into pieces (1 Bird)|
|White wine||1 Cup (16 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Onion||1 Medium, cut in fourths|
|Whole black peppers||6|
|White onions||12 Small, peeled|
|Whole carrots||6 Small|
|Frozen peas package||10 Ounce (1 Package)|
|Small mushrooms||1⁄2 Pound|
|Grated lemon peel||1 Tablespoon|
|Single crust pie pastry||1|
|Light cream||2 Tablespoon|
Place chicken in large pan.
Add wine and enough water to cover.
Add onion, celery, parsley, bay leaf, whole black peppers, marjoram, and salt.
Bring to a boil; cover and simmer gently for 2 hours.
Remove skin and bones of chicken and discard; cut meat in small pieces.
Strain and save stock.
Cook boiling onions, carrots, and peas separately until each is just barely done, then combine with chicken in a deep, 2 1/2-quart casserole.
Saute mushrooms in butter for about 5 minutes, sprinkle with flour and blend in 2 cups reserved chicken stock, Worcestershire, and lemon peel.
Cook, stirring, until thickened.
Beat egg yolks with cream, add to sauce and remove from heat.
Season with salt and pepper.
Pour sauce over chicken.
Cover with pastry, fluting edge and decorating as desired.
Cut several slits in crust.
Brush with whole egg beaten with the 2 tablespoons cream.
Bake in a very hot oven (425°) for 25 minutes.
Makes 6 servings.