---------- Recipe via Meal-Master (tm) v8.01
       Title: Savory Chicken Potpies
  Categories: Poultry, Casseroles
       Yield: 6 servings
       5 lb Roasting chicken (OR two 2          1 lb Small carrots, pared, cut
            -1/2 Lb)                                 -1/2-inch long
 	    1 lg Onion, peeled and quartered	   1/2 pk Frozen pearl onions
      (1/2 Lb)
       3    Leafy celery tops                   2 lg Celery stalks, diagonal cut
       3    Sprigs fresh parsley                     -1/4-inch long
       1 ts Salt                              3/4 c  Milk
      10    Peppercorns                       1/2 c  All-purpose flour, unsifted
       1    Bay leaf                          3/4 ts Poultry seasoning
       2 c  Water                             1/2 ts Salt
            PASTRY:                           1/4 ts Pepper
       2 c  All-purpose flour, insifted         1 lg Egg yolk, beaten with 1 Tbl
     3/4 c  Shortening                               -water
            Ice water                      
   STOCK:  Place chicken in 6-quart kettle along with the rest of stock
   ingredients.  Bring to a boil over high heat.  Reduce heat; simmer,
   covered, for about 1 hour, or until chicken is tender.  (About 45 minutes
   with 2 smaller chickens.)
   Meanwhile, make pastry.  In medium bowl stir flour and salt together. With
   pastry blender, cut in shortening until mixture resembles coarse cornmeal.
   Sprinkle 1 tablespoon of ice water at a time, over all of pastry mixture,
   tossing lightly with a fork after each addition and pushing dampened
   portion to side of bowl; sprinkle only dry portion remaining. Pastry should
   be just moist enough to hold together, not sticky. (4 to 6 tablespoons ice
   water.) Shape into a ball; flatten and wrap in plastic wrap; refrigerate
   until ready to use.
   Remove chicken from kettle to bowl; cool until easy to handle. Discard skin
   and bones.  Cut chicken meat into 1-inch pieces (4 to 5 cups). Strain stock
   into large saucepan.  Bring to a boil.  Add carrots, pearl onions, and
   celery.  Cook, covered, for 5 to 10 minutes, until vegetables are just
   tender.  In 2-cup measuring cup, measure milk; whisk in flour, poultry
   seasoning, salt, and pepper until smooth.  Stir into vegetable-stock
   mixture; bring to a boil, stirring constantly.  Reduce heat; boil 1 minute.
   Add cut-up chicken; mix well.  Divide mixture among six 1 1/3-cup
   casseroles or seperate baking dishes.  Preheat oven to 400F.
   Remove pastry from refrigerator.  On lightly floured surface, cut pastry
   into 6 equal pieces.  Flatten and evenly roll each piece to a circle the
   same diameter as the top of a casserole.  Cut a cross, 1 1/2 inch across,
   in the center of each.  Lightly moisten edges of casseroles with pastry
   brush and water.  Place pastry circles on top of each casserole. Use knife
   tip to turn back the four corners in center of pastry, exposing filling.
   Firmly press edge of pastry to casserole with table fork. Place casseroles
   on large baking tray or rimmed cookie sheet. Bake for 30 minutes or until
   filling is bubbly.  Remove from oven. Brush crusts with egg yolk mixture.
   Return to oven; bake for 5 minutes longer, or until pastry is golden-brown.
   Makes 6 servings.
   [McCall’s COOKING SCHOOL No 12] Posted by Fred Peters.