Special Chicken Pot Pie

• 1 broiler/fryer chicken (3 to 3 1/2 lb.), quartered
• 4 c. water
• 4 tsp. chicken bouillon granules
• 3 carrots, halved crosswise
• 2 medium onions
• 1 bay leaf
• 1/2 lb. fresh mushrooms, quartered
• 2 celery ribs, halved crosswise
• 3 Tbsp. butter or margarine
• 5 Tbsp. all-purpose flour
• 1/2 c. whipping cream
• 1 tsp. poultry seasoning
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. frozen peas

1. In a Dutch oven or soup kettle, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or
2. save for another use.) Melt butter in a saucepan; stir in flour until smooth. Cook and stir over medium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas and reserved chicken and vegetables.

chicken, water, chicken bouillon granules, carrots, onions, bay leaf, fresh mushrooms, celery, butter, flour, whipping cream, poultry seasoning, salt, pepper, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114709 (may not work)