Combine chicken, celery, onion, and parsley in a large Dutch oven; add water to cover. Cook, covered, 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones, and chop into bite-size pieces; set aside. Strain broth, and discard vegetables. Refrigerate chicken broth until all fat has risen to the top; skim off 6 tablespoons fat, and set aside. Discard excess fat, reserving 2 cups broth.
Melt reserved fat in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and reserved broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and chopped chicken.
Roll two-thirds of pastry to 1/8- inch thickness on a lightly floured surface; fit into a 2- quart casserole. Spoon chicken mixture into pastry shell.
Roll out remaining pastry to 1/8-inch thickness; carefully place over chicken mixture, leaving a 1-inch overhang at edge of casserole dish. Turn pastry edges under; press firmly to rim of casserole to seal and flute. Cut slits in top. Bake at 425° for 40 minutes or until golden brown. If pastry gets too brown, cover lightly with aluminum foil.
Oxmoor House Homestyle Recipes
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.