2 lbs. whole chicken breasts
1 carrot
1 celery stalk
1 med. onion, quartered
Salt
4 or 5 peppercorns
2 or 3 sprigs of fresh thyme or parsley
2 carrots, sliced and steamed, but still crisp
3/4 lb. sm. red potatoes, boiled, but still firm
1/2 pkg. frozen tiny peas
2 1/2 tsp. tarragon
Salt and pepper to taste
3 tbsp. flour
4 tbsp. butter
2 shallots, minced
1 pie crust recipe (enough for two 8- or 9-inch single crusts)
1 egg white, beaten

To prepare chicken:

Place chicken breasts in a large Dutch oven. Fill the pan with water until there is an inch of water over the chicken. Remove the breasts.

To the pan, add carrot, celery, onion, salt, peppercorns, thyme sprigs or parsley. Bring to a boil. Add chicken. Cook for 17-20 minutes, then remove the pan from the stove and let chicken cool in the stock for 30 minutes.

After the chicken has cooled, remove the breasts, skin them and chop up (or tear) the meat from the bone. Set aside. SAVE THE CHICKEN STOCK!

To prepare the chicken pie, place the meat in a shallow baking pan. Add carrots, potatoes, peas and tarragon. Salt and pepper the mixture to your taste.

In a saucepan, melt the butter and add the minced shallots. After they've sauteed for 1 minute, whisk in the flour to make a roux. Slowly whisk in 3 to 4 cups of chicken stock. Stir until thick. Pour the mixture over the chicken.

Roll out pie pastry dough to the shape of your pan. Place the dough over the pan. Make sure there is some overhang. Crimp the sides. Cut off excess dough. Remember to make a few cuts in the middle of the pie to let steam escape. Brush with beaten egg white.

Bake in a 400 degree oven for 40-50 minutes or until the pie is bubbling and the crust is brown. Serves 4.