“Kings Arm Tavern” Inspired Chicken Pot Pie

1 whole chicken, about 2 lb.
2 ribs celery, chopped
1 med. onion, sliced
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. flour
1 (10 oz.) pkg. frozen peas
4 ribs celery, diced and cooked
4 carrots, sliced and cooked
4 potatoes, diced and cooked
1 egg
2 tbsp. milk
Pastry crust

Put chicken on stove to cook in a large saucepan with enough water to cover. Add 2 ribs of celery, chopped onion, bay leaf, salt and pepper. Bring water to a boil, reduce to a simmer and cook until chicken is done. Remove fat and strain stock. Discard chicken and bones and cut chicken into large pieces.  For a quick cheat see note.

Melt butter and flour. Cook 5 minutes making a roux stirring constantly. Add enough chicken stock, stirring constantly, to achieve sauce consistency desired. Simmer 5 minutes. Salt and pepper to taste. Divide chicken and cooked vegetables equally into 6-8 individual casseroles or 1 large one.

Add sauce to amount desired.  Mix egg and milk together to make egg wash. Cover each casserole with pie pastry, brush with egg wash, and puncture pastry with a fork in several places to allow steam to escape. Preheat oven to 375 degrees for 10 minutes before the pies are to go in the oven.  Bake at 375 degrees until crust is golden brown.

Note: A quick cheat is to use a rotisserie chicken to reduce cooking time on stove.