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1
Preheat oven to 375 degrees 10 min before pies are to go in.
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2
Grease 8 individual casseroles.
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3
Put the chicken on to cook in a large saucepan with sufficient water to cover.
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4
Add in 2 ribs of celery, minced and the onion, bay leaf, salt and pepper.
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5
Bring the water to a boil, reduce the heat to simmer, and cook till the chicken is done.
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6
Remove the fat and strain the stock.
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7
Throw away the skin and bones and cut the chicken into large pcs.
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8
Heat the butter and stir in the flour.
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9
Cook 5 min, stirring constantly.
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10
Add in sufficient chicken stock, stirring constantly, to achieve the consistency of the sauce desired.
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11
Simmer 5 min, stirring constantly.
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12
Add in salt and pepper to taste.
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13
Divide the chicken and cooked vegetables equally into 8 individual casseroles.
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14
Add in the amount of sauce desired, gently lifting the chicken and vegetables so which the sauce will flow down and around.
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15
Mix the egg and lowfat milk together to make an egg wash. Cover each casserole with pastry, brush with the egg wash and puncture the pastry with a fork in several places to allow the steam to escape.
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16
Bake at 375 degrees till the crust is golden.
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17
Serve piping warm.
