Chicken Pie Superb With Sweet Potato Crust

• 1 (4 to 5 lb.) chicken
• 1 carrot, diced
• 1 onion, diced
• 1 stalk celery, chopped
• 1 sprig parsley, chopped
• 1 tsp. rosemary
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 5 Tbsp. all-purpose flour
• 1 1/2 c. chicken stock
• 1 c. cream
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 lb. butter or margarine
• 1 (4 oz.) can mushroom slices
• pastry

1. Clean and disjoint chicken.
2. Place on rack in container half filled with hot water.
3. Add carrot, onion, celery, parsley, rosemary, 1/2 teaspoon salt and pepper.
4. Partly cover with a lid and simmer for 3 to 4 hours or until tender, turning occasionally. Cool chicken in broth, breast side down.
5. Skim off excess fat from stock.

chicken, carrot, onion, celery, parsley, rosemary, salt, pepper, flour, chicken stock, cream, salt, pepper, butter, mushroom slices, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=166346 (may not work)