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1
Combine chicken, sliced carrot and celery, the onion, water, bay leaf and pepper to large pot.
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2
Bring to boil.
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3
Reduce heat to low and skim surface.
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4
Simmer, partially covered, 1 hour, turning chicken after 30 minutes.
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5
Remove chicken.
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6
Cool; strain chicken broth and remove fat.
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7
Reserve 2 cups broth.
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8
Remove skin and bones from meat, tear into large pieces.
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9
Transfer to bowl.
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10
Bring reserved chicken broth to boil in large saucepan.
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11
Add diced carrots and celery; reduce heat and simmer 5 Add pearl onions and red pepper; simmer 1 minute.
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12
Add mushrooms and peas; simmer 1 minute more.
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13
With slotted spoon, transfer vegetables to chicken.
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14
Reserve broth.
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15
Melt butter in medium saucepan over medium-high heat.
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16
Add flour and cook, whisking constantly, 1 minute.
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17
Whisk in reserved chicken broth and the milk, Worcestershire, salt and pepper sauce.
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18
Simmer 5 minutes, whisking occasionally.
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19
Add to chicken and vegetables and stir to combine.
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20
Preheat oven to 425F (220C).
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21
Spoon chicken mixture into 4 ovenproof individual baking dishes.
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22
Cut 4 circles from pastry 2 inches larger than top of dish.
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23
Cut 1-inch hole in center on dishes; flute edges.
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24
Brush with beaten egg.
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25
Bakes pot pies on cookie sheet until tops are golden and filling is bubbly, about 25 minutes.
