Categories: Pies, American 
      Yield: 4 servings 
  
      2    Chicken breast halves 
      6    Chicken thighs 
           Salt 
           Pepper 
      2 T  Butter 
      2 T  Oil 
      1 cn Chicken broth (49.5 oz) 
      1 sm Onion, cut into quarters 
      1    Celery stalk, cut into 
           -chunks 
      1 sm Carrot, peeled, cut into 
           -chunks 
    1/4 c  Melted butter 
    1/4 c  Flour 
      2 T  Minced tarragon 
      1 c  Pearl onions, peeled 
      1 md Potato, peeled, cut into 
           -1/2" chunks 
      4 sm Carrots, cut into 1/2" 
           -diagonal slices (~1 1/2 c) 
      2 c  Broccoli florets 
  1 1/2 c  Quartered button mushrooms 
           Rich pastry crust 
      2    Egg yolks, beaten 
  
  This refined version of an old American classic has a rich, flaky, 
  meaty-tasting crust, thanks to its mixture of lard and chicken fat. 
  The latter is a handy byproduct of the precooking of the chicken the 
  day before. Make sure the chicken fat is good and cold when making 
  the crust. 
   
  Season chicken parts to taste with salt and pepper. Melt 2 tablespoons 
  butter and oil together in soup pot. Add chicken and brown. Add 
  chicken broth, quartered onion, celery chunks and carrot chunks and 
  bring to boil. Reduce heat and simmer until chicken is tender, 20-30 
  minutes. Let cool. Cover and refrigerate overnight. 
   
  Next day, skim cold chicken fat off top of broth. Reserve 1/4 cup fat 
  for making Rich Pastry Crust. (Keep reserved chicken fat in 
  refrigerator.) 
   
  Heat broth and remove chicken. Skin and bone chicken parts. Discard 
  skin and bones. Cut meat into 2" chunks and set aside. 
   
  Strain broth. Reduce over high heat to 3 cups. Combine 1/4 cup melted 
  butter and flour in saucepan and gradually stir in broth. Bring to 
  boil and boil 1 minute. Season to taste with salt and pepper. Stir in 
  tarragon. 
   
  Cook pearl onions, potato, sliced carrots and broccoli separately in 
  boiling water until tender, 5-10 minutes each. Drain. 
   
  Toss together cooked chicken, cooked vegetables and mushrooms. Stir in 
  chicken-tarragon sauce. Divide into 4 (2 cup) oval casseroles. 
   
  Make Rich Pastry Crust. Divide dough in half and gather into 2 small 
  flattened rounds. Roll first half on lightly floured board to 1/4" 
  thick Cut dough to fit tops of 2 casseroles, leaving enough dough to 
  overhang edges by 1". Repeat with second half of dough. 
   
  Brush edges of casseroles with egg yolk and place crusts atop 
  casseroles. Flute edges. Make 4 triangular cuts in center of each 
  crust and fold back tips of triangles. Brush crust with egg yolk 
  (save egg whites for another use). Bake at 400'F. until crust is 
  golden brown and contents hot and bubbly, 20-30 minutes. Makes 4 
  servings. 
   
  Each serving contains about: 1,364 calories; 3,243 milligrams sodium; 
  343 milligrams cholesterol; 91 grams fat; 78 grams carbohydrates; 57 
  grams protein; 1.09 grams fiber.