Patrick Swayze's Chicken Pot Pie

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Title: PATRICK SWAYZE'S CHICKEN POT PIE
Categories: Pies, Meats, Chicken, Celebrity
Yield: 4 Servings

1 Whole chicken (3 1/2 lbs.)
1 Carrots; sliced thick
1 Rib celery; slick thick
1 md Onion; valved
10 c Water
1 Bay leaf
1/4 ts Fresh ground pepper
1/2 c Carrots; peeled, diced
1 c Frozen pearl onions
1 Red pepper; diced
3 tb Butter or margarine
8 oz Fresh mushrooms; quartered
1/2 c Frozen peas
3 tb All-purpose flour
1/2 c Milk
1 ts Worcestershire sauce
1/2 ts Salt
ds Red pepper sauce
1 pk Frozen puff pastries; thawed
- according to package
- direction (2 sheets)
1 lg Egg; lightly beaten

Combine chicken, sliced carrot and celery, the onion, water, bay leaf
and pepper to large pot. Bring to boil. Reduce heat to low and skim
surface. Simmer, partially covered, 1 hour, turning chicken after 30
minutes. Remove chicken. Cool; strain chicken broth and remove fat.
Reserve 2 cups broth. Remove skin and bones from meat, tear into large
pieces. Transfer to bowl.
Bring reserved chicken broth to boil in large saucepan. Add diced
carrots and celery; reduce heat and simmer 5 minutes. Add pearl onions and
red pepper; simmer 1 minute. Add mushrooms and peas; simmer 1 minute more.
With slotted spoon, transfer vegetables to chicken. Reserve broth.
Melt butter in medium saucepan over medium-high heat. Add flour and
cook, whisking constantly, 1 minute. Whisk in reserved chicken broth and
the milk, Worcestershire, salt and pepper sauce. Simmer 5 minutes, whisking
occasionally. Add to chicken and vegetables and stir to combine.
Preheat oven to 425 degrees. Spoon chicken mixture into 4 ovenproof
individual baking dishes. Cut 4 circles from pastry 2 inches larger than
top of dish. Cut 1-inch hole in center on dishes; flute edges. Brush with
beaten egg. Bakes pot pies on cookie sheet until tops are golden and
filling is bubbly, about 25 minutes. Makes 4 servings. Formatted by Mary
Wilson, BWVB02B.

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