Categories: Poultry, Casseroles 
      Yield: 6 servings 
  
      5 lb Roasting chicken (OR two 2          1 lb Small carrots, pared, cut 
           -1/2 Lb)                                 -1/2-inch long 
      1 lg Onion, peeled and quartered       1/2 pk Frozen pearl onions (1/2 Lb) 
      3    Leafy celery tops                   2 lg Celery stalks, diagonal cut 
      3    Sprigs fresh parsley                     -1/4-inch long 
      1 ts Salt                              3/4 c  Milk 
     10    Peppercorns                       1/2 c  All-purpose flour, unsifted 
      1    Bay leaf                          3/4 ts Poultry seasoning 
      2 c  Water                             1/2 ts Salt 
           PASTRY:                           1/4 ts Pepper 
      2 c  All-purpose flour, insifted         1 lg Egg yolk, beaten with 1 Tbl 
    3/4 c  Shortening                               -water 
           Ice water                       
  
  STOCK: 
   
  STOCK:  Place chicken in 6-quart kettle along with the rest of stock 
  ingredients.  Bring to a boil over high heat.  Reduce heat; simmer, 
  covered, for about 1 hour, or until chicken is tender.  (About 45 minutes 
  with 2 smaller chickens.) 
   
  Meanwhile, make pastry.  In medium bowl stir flour and salt together. With 
  pastry blender, cut in shortening until mixture resembles coarse cornmeal. 
  Sprinkle 1 tablespoon of ice water at a time, over all of pastry mixture, 
  tossing lightly with a fork after each addition and pushing dampened 
  portion to side of bowl; sprinkle only dry portion remaining. Pastry should 
  be just moist enough to hold together, not sticky. (4 to 6 tablespoons ice 
  water.) Shape into a ball; flatten and wrap in plastic wrap; refrigerate 
  until ready to use. 
   
  Remove chicken from kettle to bowl; cool until easy to handle. Discard skin 
  and bones.  Cut chicken meat into 1-inch pieces (4 to 5 cups). Strain stock 
  into large saucepan.  Bring to a boil.  Add carrots, pearl onions, and 
  celery.  Cook, covered, for 5 to 10 minutes, until vegetables are just 
  tender.  In 2-cup measuring cup, measure milk; whisk in flour, poultry 
  seasoning, salt, and pepper until smooth.  Stir into vegetable-stock 
  mixture; bring to a boil, stirring constantly.  Reduce heat; boil 1 minute. 
  Add cut-up chicken; mix well.  Divide mixture among six 1 1/3-cup 
  casseroles or seperate baking dishes.  Preheat oven to 400F. 
   
  Remove pastry from refrigerator.  On lightly floured surface, cut pastry 
  into 6 equal pieces.  Flatten and evenly roll each piece to a circle the 
  same diameter as the top of a casserole.  Cut a cross, 1 1/2 inch across, 
  in the center of each.  Lightly moisten edges of casseroles with pastry 
  brush and water.  Place pastry circles on top of each casserole. Use knife 
  tip to turn back the four corners in center of pastry, exposing filling. 
  Firmly press edge of pastry to casserole with table fork. Place casseroles 
  on large baking tray or rimmed cookie sheet. Bake for 30 minutes or until 
  filling is bubbly.  Remove from oven. Brush crusts with egg yolk mixture. 
  Return to oven; bake for 5 minutes longer, or until pastry is golden-brown. 
   
  Makes 6 servings. 
   
  [McCall's COOKING SCHOOL No 12] Posted by Fred Peters.