|Water||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Frozen peas||10 Ounce|
|Egg||1 Small, lightly beaten|
|Cucumber slices||6 (For Garnish)|
Wash chicken; pat dry.
Place in a 3 quart casserole.
Add salt, pepper, bay leaf, and 2 cups of water.
Cover and cook on highest setting for 15 minutes.
Turn chicken and cook on "simmer" setting for 40 minutes or until chicken is tender.
Drain chicken, reserve stock, and cool.
Melt 1/4 cup butter in a medium glass bowl on highest setting for 20 seconds.
Add 1/2 cup flour and blend thoroughly.
Cook for 2 minutes, stirring twice.
Use 2 cups of broth.
Gradually stir into the flour mixture.
Heat on highest setting for 2 to 3 minutes, until boiling.
Remove thicken meat from bones and cut up.
Mix with sauce and stir in peas.
Season with salt and pepper.
Sift rest of flour and a pinch of salt into a mixing bowl.
Add remaining margarine and shortening.
Cut with two knives or a pastry blender until mixture resembles cornmeal.
Add just enough cold water to make a stiff dough Roll out 2/3 of dough and line an 8-inch baking dish.
Spoon filling into dish.
Roll out rest of dough to make a lid for the pie.
Put in place.
Trim and decorate edge.
Reroll trim mings and cut out shapes to decorate top of pie.
Brush with beaten egg and bake on "roast" setting for 9 minutes.
Transfer to pre heated conventional oven at 450Â°F and bake 10 to 15 minutes or until golden brown.