Sharon's Chicken Pot Pie

• 1 broiler-fryer chicken, chicken for 1 pie add a split breast for 2
• 12 onion
• 3 big carrots
• 2 -3 stalks celery, i like to leave the leaves on for flavor
• kosher salt
• pepper
• 2 bay leaves
• herbs, I usually use 2-3 sprigs of rosemary and some sage
• 13 cup butter (I use half and half) or 13 cup margarine (I use half and half)
• 13 cup flour
• 13 cup finely chopped onion
• 12 teaspoon salt
• 14 teaspoon pepper 1 3/4 cup chicken broth
• 23 cup milk
• 2 12-3 cups cut up chicken meat
• 1 pastry for double-crust pie (I like to use premade deep dish for the bottom crust, and top it with refrigerated pie crust pie cru)
• herbs, I usually use rosemary (optional)

1. To make the chicken and stock.
2. Put all this in a big pot, cover with water, and bring to a boil.
3. Turn dow the flame and allow to simmer gently for 2 hours.
4. When done, place a big colander over another big pot or bowl, and drain the chicken, reserving all the broth and discarding the herbs and vegetables.
5. Allow the chicken to cool for an hour or so.
6. In the meantime, reduce down the broth until flavorful- usually by a third or so.
7. Just taste it, youll know when it is right!
8. When the chicken has cooled and just begun to set back up, debone it.
9. Set chicken and broth aside (I usually do this the day before, then make the pie the next day.
10. ).
11. To make the pie and gravy.
12. Prepare your crusts, preferably in a deep dish pie pan, or a deep 8 X 8 pan.
13. Heat butter in medium sauce pan until melted.
14. ( I crush a sprig of rosemary in my hand and place it in the pan).
15. Stir in flour, salt, pepper, onion.
16. Cook, stirring constantly, until bubbly.
17. Remove from heat and stir in milk and broth.
18. Heat to boiling, stirring constantly, then let boil one minute.
19. Remove the rosemary.
20. Arrange the pieces of chicken in the crust.
21. Dont over fill, or the chicken will absorb all the broth and the pie will be dry.
22. Top the chicken with the sauce, reserving remaining sauce to serve with the pie.
23. Top with top crust, sealing edges and making several vent holes.
24. Bake at 375 until crust is golden brown, around 30 minutes.
25. You may want to shield the edges of your crust to prevent overbrowning.

chicken, onion, carrots, celery, kosher salt, pepper, bay leaves, herbs, butter, flour, onion, salt, pepper, milk, chicken meat, pastry, herbs

Taken from www.food.com/recipe/sharons-chicken-pot-pie-329522 (may not work)