The Donnellan Family

2 cut-up broiler/fryers or 4 split chicken breasts with skin and bones.  NOTE:  You need the skin and bones to make the broth.

1 large onion, quartered

4 carrots, scraped and cut into pieces

2-3 cups water (I put all the chicken in a large pot and just cover it with water – it is a lot more water than 2 –3 cups)

¼ t. rosemary

½ t. thyme

¼ t. marjoram

2 t. salt

1 t. pepper

1 10-oz. pkg. frozen peas

1/3 cup butter

1/3 cup flour

1 cup cream

 

Put chicken into pot with onion and carrots.  Add water to cover, rosemary, thyme, marjoram, 1 t. salt, and ½ t. pepper.  Bring to boil and simmer, covered, for about 45 minutes or until chicken is cooked.  Drain chicken and vegetables and reserve broth.  Remove bones and skin from chicken pieces and cut meat into bite-sized chunks.  Set aside the cut up chicken with the cooked vegetables and add frozen peas.  Remove 1 ½ cups broth from pot.  Melt butter in saucepan and blend in flour.  Gradually add the reserved 1 ½ cups hot broth and cream, stirring constantly until thickened and smooth.  Add remaining 1 t. salt and ½ t. pepper.  Pour sauce over chicken and vegetables, adding more broth if necessary.

 

Pastry: (I use pillsbury pie crust – the red box – top and bottom in one box)

 

Layer bottom crust into pie plate.  Add chicken, vegetable sauce mixture.  Layer top crust over mixture and pinch edges together to seal the top and bottom crust together.  Place slits in the top for steam to escape.

 

Cook at 350 for about 1 hour or until the crust is cooked  - covering the edges of the crust (for about 30 minutes) so it doesn’t get too brown and put slices in the top.