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1
To make the chicken and stock.
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2
Put all this in a big pot, cover with water, and bring to a boil.
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3
Turn dow the flame and allow to simmer gently for 2 hours.
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4
When done, place a big colander over another big pot or bowl, and drain the chicken, reserving all the broth and discarding the herbs and vegetables.
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5
Allow the chicken to cool for an hour or so.
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6
In the meantime, reduce down the broth until flavorful- usually by a third or so.
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7
Just taste it, youll know when it is right!
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8
When the chicken has cooled and just begun to set back up, debone it.
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9
Set chicken and broth aside (I usually do this the day before, then make the pie the next day.
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10
).
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11
To make the pie and gravy.
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12
Prepare your crusts, preferably in a deep dish pie pan, or a deep 8 X 8 pan.
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13
Heat butter in medium sauce pan until melted.
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14
( I crush a sprig of rosemary in my hand and place it in the pan).
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15
Stir in flour, salt, pepper, onion.
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16
Cook, stirring constantly, until bubbly.
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17
Remove from heat and stir in milk and broth.
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18
Heat to boiling, stirring constantly, then let boil one minute.
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19
Remove the rosemary.
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20
Arrange the pieces of chicken in the crust.
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21
Dont over fill, or the chicken will absorb all the broth and the pie will be dry.
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22
Top the chicken with the sauce, reserving remaining sauce to serve with the pie.
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23
Top with top crust, sealing edges and making several vent holes.
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24
Bake at 375 until crust is golden brown, around 30 minutes.
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25
You may want to shield the edges of your crust to prevent overbrowning.
