Carol Berger'S Coach House Stewed Chicken Pot Pie

• 1 (5 lb) stewing chicken
• 3 carrots, large, cut in pieces
• 12 small onions
• 2 (8 ounce) cans whole mushrooms, drained
• salt & pepper
• 3/4 cup butter
• 2/3 cup flour
• 2 (15 ounce) cans peas, drained
• 3 tablespoons dried parsley
• 1 pie crust (large enough to cover casserole dish, overhange of 1-inch all round)

1. Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours.
2. Remove chicken, remove skin from the chicken and de-bone.
3. Save 4 cups broth, remove fat.
4. Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again.
5. Remove veggies, set aside.
6. Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while.
7. When it bubbles and has thickened, add salt & pepper.
8. Pour 1/2 the sauce in a casserole dish.
9. Add mushrooms and arrange the chicken, add veggies, parsley and peas.
10. Pour in remaining sauce.
11. Place crust over top, 1" overlap all round and press the crust against the sides of the casserole; vent the top.
12. Bake 400f oven for 45 minutes.

stewing chicken, carrots, onions, mushrooms, salt, butter, flour, peas, parsley, pie crust

Taken from www.food.com/recipe/carol-bergers-coach-house-stewed-chicken-pot-pie-17358 (may not work)