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1
In 5 quart dutch oven over high heat, heat first four ingredients, 4 c. water and 1 Tbsp. salt to boiling.
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2
Reduce heat to low; cover and simmer 35 minutes, or until chicken is fork tender.
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3
When chicken is done, reserve 1 c.
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4
broth.
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5
(Freeze remaining broth).
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6
Cool chicken slightly; remove and discard bones and skin.
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7
Cut meat into 1 inch pieces.
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8
In 3 quart saucepan over high heat, heat carrots, celery, onions and reserved 1 c. chicken broth to boiling.
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9
Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.
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10
Remove from heat.
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11
Remove vegetables to small bowl, leaving broth in sauce pan.
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12
In small bowl, with fork, blend flour with 3/4 c. half and half; gradually stir into broth in saucepan until smooth.
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13
Stir in remaining half and half.
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14
Over low heat; cook, stirring consistly until sauce is thickened.
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15
Stir in chicken, cooked vegetables, mixed vegetables, mushrooms and 1 3/4 tsp. salt.
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16
Spoon chicken mixture into 9 X 13 baking dish.
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17
Preheat oven to 350u00b0.
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18
Prepare pastry.
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19
On lightly floured rolling pin, roll dough to 10 X 14 rectangle.
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20
Place pastry loosely over filling.
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21
Trim edge with 1 inch overhang. Fold overhang under, making a high standing edge.
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22
In small bowl mix egg yolk with 1 tsp. water.
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23
Brush pastry with egg mixture. Bake 1 hour or until crust is golden and mixture is hot.
