2 (2 1/2 lb.) broilers, cut up
1/2 tsp. pepper
1/2 tsp. marjoram leaves
2 bay leaves
Water
Salt
2 lg. carrots, sliced
1 lg. celery stalk, sliced
3/4 lb. small white onions
flour
1 3/4 c. half and half
1 (10 oz.) pkg. frozen peas, thawed
1/2 lb. small mushrooms, sliced
1 pastry crust
1 egg yolk

In 5 quart Dutch oven over high heat, heat first 4 ingredients, 4 cups water, and 2 teaspoons salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until the chicken is fork tender. When chicken is done, reserve 1 cup broth. Cool chicken slightly; remove and discard bones and skin; cut meat into 1 inch pieces. In 3 quart saucepan over high heat, heat carrots, celery, onions, and reserved broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. Remove vegetables to small bowl, leaving broth in saucepan. In small bowl with fork blend 1/3 cup flour with 3/4 cup half and half; gradually stir into broth in saucepan until smooth; stir in remaining half and half. Over low heat, cook, stirring constantly, until sauce is thickened. Stir in chicken, cooked vegetables, peas, mushrooms, and 1 1/2 tsp. salt. Spoon chicken mixture into 13x9 inch baking dish. Cover with your favorite pastry cut slits to allow steam to escape, brush with egg yolk which has been mixed with 1 tsp. water. Bake 1 hour in a 350 degree oven.