Submitted by: Colleen and Jeff Prentiss
Prep Time: 1 1/4 hrs Bake Time: 25 minutes Oven Temp: 425 degrees
For 1 pie, 6 servings, you will need the following:
1 frying chicken (3 1/2 lb) cut up
1 medium onion, finely chopped
1 medium carrot, sliced
1 stalk celery, coarsely chopped
2 teaspoons salt
1/4 teaspoon dried thyme leaves
3 cups water
1/2 cup diced ham
1/2 lb. mushrooms, thinly sliced
1/4 cup butter
3 tablespoons all purpose flour
dash each of pepper and nutmeg
1/2 cup thawed frozen peas
Whole Wheat Pastry: Mix 3/4 cup all purpose flour, 1/4 cup whole wheat flour and 1/2 teaspoon salt. Cut in 1/3 cup firm butter and 2 tablespoons grated parmesan cheese until crumbly. Mix in 1 egg yolk (reserve white), 1 teaspoon lemon juice and about 1 1/2 tablespoons water. Blend until mixture clings together. Shape into a ball; roll out to a circle about 10 inches.
Preparation: Place chicken pieces in 4-quart kettle. Reserve 1/4 cup of onion; add remaining onion to chicken with carrot, celery, salt, thyme, water. Bring to boiling, Reduce heat, cover. Simmer until chicken is tender, about 45 minutes. Strain, reserve broth, skim and discarad fat. Bone chicken in large pieces.
Cook reserved onions, ham and mushrooms in butter in a saucepan until mushrooms brown lightly, stir in flour, pepper, nutmeg. Remove from heat. Mix in 1 1/2 cups broth. Return to heat; cook, stirring until thickened. Fold in chicken and peas.
Spread chicken mixture in 9-inch pie pan. Place pastry over, trim and flute edges. Cut slits in top. Beat egg white with 1 teaspoon water, brush crust. Bake at 425 degrees for about 24 minutes.
