Chicken Pot Pie

• 1 (4 to 5 lb.) roasting chicken, cut up
• salt
• 1 1/2 lb. small white onions
• 2 c. carrots, cut in 1-inch chunks
• 2 c. celery, cut in 1-inch slices
• 5 Tbsp. butter or margarine
• 1/3 c. all-purpose flour
• 1 c. half and half
• 1/4 tsp. pepper
• 1 (10 oz.) can peas, drained
• pie crust mix for 2-crust pie
• 1 egg yolk

1. About 3 1/2 hours before serving, in large saucepot or 6-quart Dutch oven, place chicken, giblets, Bouquet Garni, 4 teaspoons salt and hot water to cover chicken.
2. Over high heat, heat mixture to boiling.
3. Reduce heat to low; cover and simmer 1 1/4 hours or until chicken is fork-tender.
4. Discard Bouquet Garni.
5. With slotted spoon, remove chicken to large bowl; cool.
6. Remove and discard chicken bones and skin.
7. Cut meat and giblets into bite size pieces.

roasting chicken, salt, white onions, carrots, celery, butter, allpurpose, pepper, peas, pie crust, egg yolk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823903 (may not work)