- 1 whole chicken, cut up (2 - 3 lbs)
- 2 ribs celery, with tops, cut in 1-inch pieces
- 1 small onion, sliced
- 1 1/2 teaspoons salt
- 3 cups water
- 1 center cut ham slice, (about 1 pound)
- 6 tablespoons butter
- 6 tablespoons flour
- 1/4 teaspoon pepper
- 1 pkg (10oz) frozen mixed vegetables
- 1 rolled out pie crust, homemade or purchased refrigerated
- 1 egg beaten with 1 tablespoon water, for egg wash
- sesame seeds, optional
Combine chicken pieces, celery, onions,and 1 teaspoon of salt with water in a large saucepan or Dutch oven. Heat to boiling. Cover and simmer 1 hour.
Remove chicken pieces from broth; cool until easy to handle.
Strain broth into a separate container then add enough water to make 2 1/2 cups.
Skin and debone chicken, dice chicken meat and the ham; set aside.
Melt butter in the Dutch oven or large skillet over medium-low heat; blend in flour, stirring constantly until smooth and bubbling. Stir in the reserved broth a little at a time, stirring constantly, until mixture is thick and bubbling. Stir in chicken, ham and mixed vegetables; heat to boiling. Taste for seasonings.
Pour mixture into a 1 1/2 to 2-quart baking dish. Prepare pie crust; cover chicken mixture and flute edges.
Brush with the egg wash and cut slits in the top. If desired, sprinkle with sesame seeds.
Bake at 425° for about 30 minutes, or until pastry is browned.
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