CANADIAN STYLE, COUNTRY KITCHEN, CHICKEN PIE

Chicken, onions, carrots, peas, green beans and corn baked under a pastry crust: the only thing missing is the old -fashioned wood stove.

            Ingredients

          1                           stewing fowl, cut up

          5 cups                             water

          1                           onion, minced

          2 stalks                celery, diced

          2 sprigs                parsley

                                      Salt

          1 can                    onions (1 lb.) drained

          1 pkg.                   frozen peas and carrots cooked

          4 Tbsps.                  butter

          6 Tbsps.                  flour

          3 cups                   chicken broth

                                      Pepper

                                      Pastry (recipe using 1 cup flour)

          1                           egg, slightly beaten

          Instructions

1. Simmer fowl, covered in water with onion, celery, parsley, and 1 tsp. salt, 3 hours, or until tender.

2. Remove chicken; cool broth. Remove meat from bones, and cut into large pieces.

3. Put in 2 quart baking dish with onions and mixed vegetables Skim fat from chicken stock.

            4. Make roux from butter and flour and let cook 1 minute. Add     stock. Cook until    thickened. Season to taste.

            5. Pour over fowl and vegetables. Keep hot.

6. Cover with pastry. Make slits in pastry to let steam escape, brush with egg and bake in hot (425 F.) oven about 30 minutes. Serves 6. 
©Al (Alex-Alexander) D. Girvan. All rights reserved.