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KING'S ARMS TAVERN CHICKEN POT PIE 
2 broiler fryers (2 1/2 - 3 lbs. each)
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, cooked
4 ribs celery, diced & cooked
4 carrots, sliced & cooked
1 3/4 c. potatoes, diced & cooked
1 egg
2 tbsp. milk
Pastry crust, as needed

Preheat oven to 375 degrees 10 minutes before the pies are to go in the oven.

Put chicken on 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 strain stock. Discard skin and bones and cut into large pieces. Melt butter and stir in flour. Cook 5 minutes, 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 8 individual casseroles. Add sauce to amount desired, gently lifting chicken and vegetables so that sauce will flow down and around. Mix egg and milk together to make egg wash.

Cover each casserole with pastry, brush with egg wash and puncture pastry with a fork in several places to allow steam to escape.

Bake at 375 degrees until crust is golden brown. Serve piping hot.

Delicious!

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