Mari's Chicken Pie
Pie Filling
About 8 pieces of chicken cleaned, without the skin -or- substitute 1.5 - 2lbs of cut up chicken breast
1 onion, chopped
2 bay leaves
2 tablespoons parsley, finely chopped
a pinch of tarragon
2 cups of chicken broth
salt and papper to taste
pie crust (top and bottom)
Put all the ingredients (except the pie crust) into a large pot. Cook the chicken until very tender. Let it cool down. Debone the chicken (if necessary) and reserve it.
Let the sauce in the pot boil and add enough flour to thicken it. Mix in the reserve chicken.
Make your favorite pie crust.
Pour the filling into the pie plate after making the bottom crust. Cover with the top crust. Pinch the crusts together. Use leftover pieces of crust to decorate. Brush with egg yolk and water if you're feeling ambitious.
Bake in a 400 degree oven for 30-40 minutes.
Variation: I sometimes add frozen or canned peas (without the water) to the sauce in the pot just before dumping it into the pie plate.
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