Chicken Pie

Put chicken, carrot, onion, bay leaf, salt, and peppercorns into a large pot. Cover with water and bring to a boil, skimming occasionally. Simmer gently for 20 minutes. Allow chicken to cool in stock for one hour. Remove meat from bones and cut into large chunky pieces. Place meat in a pie dish and cover with a little stock to keep the flesh moist. Return bones to stock and boil for 10 to 15 minutes to reduce it.

Strain the stock and leave it to cool. Reserve 1 1/2 c; the rest can be refrigerated or canned.

Melt 1 T butter in a small skillet and saute the mushrooms over high heat. Add the mushrooms to the chicken.

Melt the remaining butter and blend in flour. Add the reserved chicken stock, blending to make a smooth sauce. Stir in cream and season with salt and pepper.

Spoon the sauce over the chicken and mushrooms. Roll out pastry to fit the pie plate. Remaining pastry can be cut into strips and braided around the rim of the pie plate. Brush the top of the pie with beaten egg yolk.

Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 20 minutes more.