1 (4-5 lb.) chicken
1 carrot, diced
1 onion, diced
1 stalk celery, chopped
1 sprig parsley, chopped
1 tsp. rosemary
1/2 tsp. salt
1/8 tsp. pepper
5 tbsp. all purpose flour
1 c. half and half
1 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can green peas, drained
1/2 c. butter
1 (4 oz.) can mushroom slices, drained
Pastry for 1-crust pie

Place chicken on rack in container half filled with hot water. Add carrot, onion, celery, parsley, rosemary, 1/2 teaspoon salt and pepper. Partly cover with a lid and simmer 3 to 4 hours or until tender, turning occasionally. Cool chicken in broth, breast side down. Skim off excess fat from stock. Remove chicken from broth and strain broth, reserving 1 1/2 cups. Bone chicken and set aside.

Make a sauce by blending flour with 1/4 cup of broth in a saucepan. Stir in slowly the remaining broth and half and half. Cook until thick, stirring constantly to avoid lumps. Season with salt and pepper. Place chicken and peas in a baking dish. Add sauce; dot with butter over sauce and chicken. Add mushrooms. Cover sauce and chicken with pastry rolled 1/8" thick. Press pastry against side of dish and cut gashes across the top. Bake at 425 degrees for 12 to 15 minutes. Yield: 6 servings.