Chicken Pie

One of Joey's favorites.

Put chicken in large stock pot. Add about 12 pearl onions, 1 clove garlic, celery (1/2 stalk per person, with leaves), peeled carrots (1 per person), fresh parsley, salt, peppercorns, paprika, and 1 sliced lemon. Cover with water, bring to boil, simmer until chicken done (joints will separate easily, juices will run clear) and vegetables soft when pierced with fork. Strain all and reserve stock. Let chicken cool until easy to handle and then remove meat from bones. Peel onions, slice carrots, and chop celery. Mix all (chicken, vegetables) in a large bowl. 

In the meantime, peel and quarter potatoes (1/2-1 per person), and place in separate pot of boiling salted water.  Cook until soft (about 10 minutes). Add to chicken and vegetable mixture. 

In the meantime, make sauce:  In a saucepan, melt 3 T. butter, add 3 T. flour, and stir. Add 1 C. stock (from above), 1 C. milk. Stir and let simmer for a few minutes to thicken. Add salt and pepper to taste, 1 t. dry mustard, and a touch of cayenne pepper. Pour over chicken, vegetable, and potato mixture. If mixture looks dry, add more stock. 

In the meantime, make a pie crust. Place bottom crust in casserole dish. Add chicken, vegetable, and potato mixture. Cover with top crust. Use tines of fork to poke holes in the crust. Beat an egg and brush top of crust with it. Bake in 450 oven x 15 minutes, then decrease heat to 350 and cook for an additional 30 minutes.