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Chicken Potpie
Yield: 6 servings

1 roasting chicken (about 2 -3 - lb)
1 onion, quartered
2 teaspoons salt
4 peppercorns
1 bay leaf
6 tablespoons butter
2 large carrots, julienned
1 cup green beans, sliced
1 cup mushrooms, sliced
1/4 cup light cream
salt and pepper
10 small onions, cooked
mashed potato, or pastry for single crust pie
1 egg, lightly beaten

In large saucepan, place chicken, onion, salt, peppercorns and bay
leaf. Pour in enough water to cover chicken and bring just to
boil, skim off any froth. Reduce heat and simmer, covered, for
1-1/2 to 2 hours or until chicken is tender. Strain, reserving
stock, discard onion, peppercorns and bay leaf. Remove and discard
skin and bones from chicken. Cut meat into large chunks, set aside.

In saucepan, melt 1/4 cup of the butter, cook carrots, green beans
and mushrooms for 5 minutes. With slotted spoon, remove vegetables
and set aside. Add remaining butter to saucepan, stir in flour
and cook, stirring constantly, until bubbly. Stir in 2-1/2 cups
reserved stock, cook, stirring, until thickened and smooth. Add
cream and heat through, do not boil. Season with salt and pepper
to taste.

Gently fold chicken, reserved vegetables and cooked onions into
sauce, spoon into 8-cup shallow casserole, or 9-inch pie plate and
2 individual small casseroles. Pipe mashed potatoes on top or
cover with pastry crust or pastry cutouts. Brush with beaten egg.
Bake in 400 F oven for about 20 minutes or until hot and bubbly
and potatoes are lightly browned or pastry is golden.

Note: I've used this recipe many times, sometimes substituting
turkey leftovers for the chicken and making a stock from the turkey
carcass, onion, seasonings and bayleaf. When in a hurry, I've used
chicken breasts, cubed and quickly sauteed along with canned chicken
broth and a pinch of mixed herbs in place of the bay leaf. There
are many variations possible using your favourite mashed potato
recipe or homemade shortcrust or flaky pastry or pastry from the


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