Old Virginia Chicken and Peanut Pie

• 1 small fowl (chicken, duck, Cornish hen - your favorite)
• 2 bay leaves
• 1/4 teaspoon rosemary leaves
• 2 stalks celery, sliced
• 2 medium carrots, sliced
• 8 to 12 pearl onions or 1 large onion, diced large
• 1/2 cup green peas or 12 snow peas
• 1/4 cup sliced mushrooms
• 1/2 cup dry roasted unsalted peanuts
• 2 1/2 to 3 cups Cream Sauce, recipe follows
• Pastry Crust, recipe follows
• 1 egg, beaten
• Nutmeg, for sprinkling

1. In a stockpot, cover fowl with water.
2. Add bay leaves and rosemary, bring to a boil, and then simmer until tender.
3. Remove fowl from pot and set aside to cool.
4. Reserve stock in pan.
5. Bone fowl, saving the skin and bones to add back to stock later.
6. Place meat in each of 4 (2-cup) serving bowls.
7. Add celery, carrots, and onions to stock and simmer until tender.
8. Strain, reserving the stock, and divide into bowls with fowl.
9. Add peas, mushrooms and peanuts to bowl with fowl and vegetables.
10. Preheat oven to 350 degrees F.
11. Divide sauce evenly among bowls.
12. Cover pies with pastry crust; brush crust with beaten egg and then lightly sprinkle with nutmeg.
13. Prick crust with fork to vent.
14. Bake until crust is golden brown.
15. 1 cup cream (cold)
16. 4 tablespoons all-purpose flour
17. 1/4 tablespoon poultry seasoning or sage
18. 1/2 tablespoon roasted garlic powder
19. 1 tablespoon Dijon mustard
20. 3 cups stock, hot (from recipe above)
21. 1/4 cup peanut butter
22. 1/4 cup Marsala wine or sweet sherry wine
23. White pepper and salt
24. In a saucepan, stir together cream, flour, seasonings, and mustard until smooth.
25. Add 3 cups hot stock and simmer until a medium thickness.
26. Add peanut butter and wine, stirring to blend.
27. Add salt and white pepper, to taste.
28. Pastry Crust:
29. 1 cup all-purpose flour
30. 3/4 teaspoon baking powder
31. 1/2 teaspoon salt
32. 1/3 cup shortening (lard or solid shortening)
33. 3 tablespoons ice water
34. Combine flour, baking powder, and salt in a mixing bowl.
35. Cut in shortening with a pastry blender until mixture resembles coarse meal.
36. Sprinkle ice water evenly over surface.
37. Stir with a fork until all dry ingredients are moistened.
38. Divide dough into 4 pieces.
39. On a lightly floured surface, roll dough out to fit over bowl tops.

chicken, bay leaves, rosemary, stalks celery, carrots, pearl onions, green peas, mushrooms, peanuts, cream sauce, pastry crust, egg, nutmeg

Taken from www.foodnetwork.com/recipes/old-virginia-chicken-and-peanut-pie-recipe.html (may not work)