Chicken Pot Pie

• 2 fryers, boiled until tender and debone
• 2 carrots, sliced thin
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 bay leaves
• 4 Tbsp. flour
• 3 Tbsp. corn oil
• salt and pepper
• 1 1/2 c. chicken broth
• 1 1/2 c. cream
• 1 small jar mushrooms
• 1 c. cooked green peas
• 3 sliced hard-boiled eggs
• 4 c. cooked, diced chicken
• pastry for top and bottom

1. Boil fryers and debone.
2. Gently boil carrots, celery, onion and bay leaves in a small amount of chicken broth until nearly tender.
3. Discard bay leaves.
4. Slightly brown flour in oil; add salt and pepper.
5. Add chicken broth, cream, mushrooms, green peas, eggs and chicken.
6. Add salt and pepper (do not oversalt) and first mixture.

fryers, carrots, stalks celery, onion, bay leaves, flour, corn oil, salt, chicken broth, cream, mushrooms, eggs, chicken, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052315 (may not work)