Chicken Pot Pie

• 9 c. water
• 1 Tbsp. black peppercorns
• 2 1/2 lb. skinned chicken pieces
• 3 celery stalks, cut in 4 pieces
• 1 small onion, quartered
• 1 bay leaf
• 1 1/2 c. unpeeled red potatoes
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 1 clove garlic, minced
• 3/4 c. thinly sliced carrot
• 1/2 c. chopped onion
• 1 c. sliced fresh mushrooms
• 1/4 c. plus 2 Tbsp. flour
• 1 tsp. poultry seasoning
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. skim milk
• 1/2 c. frozen peas

1. Combine first 6 ingredients in an 8-quart pot.
2. Bring to boil. Reduce heat to medium and cook for 1 hour, uncovered.
3. Remove from heat.
4. Remove chicken from broth.
5. Strain broth through cheesecloth-lined colander.
6. Set aside 4 1/2 cups broth.
7. Reserve the rest for something else.
8. Bring 4 1/2 cups broth to boil.
9. Add potatoes and next 3 ingredients.
10. Cover and cook 5 minutes.
11. Add carrot and green onions; cover and cook 3 minutes.
12. Add mushrooms and peas.
13. Cover and cook 5 minutes or until vegetables are tender. Combine flour and next 3 ingredients in a bowl.
14. Add milk, blending with a whisk.
15. Add to vegetable mix.
16. Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly.
17. Remove from heat and add chicken.
18. Spoon into 9 x 13-inch sprayed pan.

water, black peppercorns, chicken, celery stalks, onion, bay leaf, unpeeled red potatoes, celery, green pepper, clove garlic, carrot, onion, mushrooms, flour, poultry seasoning, salt, pepper, milk, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1049507 (may not work)