---------- 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" long
      1 lg Onion; peeled and quartered       1/2 pk Frozen pearl onions (1/2 lb)
      3    Leafy celery tops                   2 lg Celery ribs; diagonal cut
      3    Sprigs fresh parsley                     -1/4" 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; unsifted         1 lg Egg yolk; beaten with 1 tb
    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 corn meal. Sprinkle 1 tb 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 tb 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 separate baking dishes. Preheat oven to 400 F.
  
  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" 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.
  
  McCall's COOKING SCHOOL No 12

  Posted by Fred Peters.
 
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