Patrick Swayze's Chicken Pot Pie

Directions

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 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℉ (220℃). Spoon chicken mixture into 4 ovenproof individual baking dish es. 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.