CHICKEN POTPIE

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1 3lb. Chicken
1 onion, chopped
1 Bay leaf
2 carrots, chopped
2 celery stalk, cut in large pieces
3 whole black peppercorns

Sauce:
6 tbsp. butter
6 tbsp. flour
2 cups chicken broth, filtered and hot
Salt and pepper
½ cup carrots, diced and steamed
½ cup peas, steamed
½ cup celery or green beans, steamed
Mushroom sliced and sauté in butter
1 can (10 oz.) cream of mushroom soup (1 cup + 2 tbsp.)
2 pie crusts or 1 pkg. of puff pastry

In a large pot, add chicken, onion, carrots, celery, Bay leaves, peppercorn and cover with cold water.
Bring to a boil and let simmer for an hour or until the meat of the chicken comes off the bones easily.
Drain the chicken broth making sure to save it for the sauce. Let chicken cool and debone.

To make sauce:
In a casserole, melt butter on medium heat. Add flour and brown for a few minutes while whisking.
Take off the heat and add broth, little at a time while whisking.
Simmer on low heat while whisking to let the sauce thicken.
Add salt and pepper, carrots, peas, celery, mushrooms, cream of mushroom soup and chicken. Let sauce cool before pouring in the pie crust.
Preheat oven to 350 F.
Place the pie dough over a rectangular dish, pour in cooled chicken sauce, and cover with remaining pie crust, seal.
Brush a little milk over crust. Bake for 30 minutes until crust is golden brown.