Chicken Pot Pie With Rich Pastry Crust

• STEWING
• 5 lbs chicken
• 1 stalk celery
• 1 tablespoon salt
• 1/4 teaspoon peppercorn, whole
• 1 sprig parsley
• 1 bay leaf
• PIE
• 1/3 cup butter
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 1 potato, chopped
• 1/4 cup peas
• 1/2 cup flour
• 2 cups chicken broth
• 1 cup cream, 1/2 and1/2
• 1 teaspoon salt
• 1/4 teaspoon pepper
• PASTRY
• 3 cups flour
• 1 teaspoon salt
• 1 cup lard or 1 cup shortening
• 1 egg, slightly beaten
• 5 tablespoons water, ice
• 1 tablespoon vinegar
• TOPPING
• 1 egg yolk
• 1 tablespoon milk

1. Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
2. Heat chicken fat or butter in skillet.
3. Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
4. Stir in flour until blended.
5. Stir in chicken broth and 1/2 and 1/2 cream.
6. Cook and stir over medium heat until mixture boils.
7. Season with salt and pepper.
8. Combine with chicken and pour mixture in 2 quart baking dish.
9. Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
10. Cover chicken mixture; fold excess pastry under and crimp edge.
11. With a sharp knife cut a small diamond in middle of top crust.
12. Brush generously with egg yolk and milk topping mixture.
13. Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
14. PASTRY:
15. For pastry,combine flour and salt; cut in lard.
16. Mix egg, ice water, and vinegar.
17. Gradually stir into flour. Mix.
18. Roll out.
19. This dish freezes and reheats well.

stewing, chicken, celery, salt, peppercorn, parsley, bay leaf, pie, butter, onion, carrot, celery, potato, peas, flour, chicken broth, cream, salt, pepper, flour, salt, lard, egg, water, vinegar, topping, egg yolk, milk

Taken from www.food.com/recipe/chicken-pot-pie-with-rich-pastry-crust-464670 (may not work)