Chicken Pot Pie Delight

Combine the chicken meat, chicken broth, salt, and pepper in a large saucepan over medium-high heat. The mixture will soon come to a boil, then be reduced in intensity as the heat is lowered to low. A lid will be placed over the saucepan, allowing it to simmer for 30 minutes or until the chicken is no longer pink in the center and the juices run clear.

Remove the chicken from the saucepan and allow it to cool. The remaining broth mixture will then be transferred to a measuring cup, where it will stand for a period of time before the excess fat is spooned off. Additional milk will be added to the broth mixture until it reaches a total volume of 2 ½ cups. The chicken will then be cut into ½-inch pieces.

In the same pan, butter or margarine will be melted over medium heat. Onions and celery will then be added to the pan, where they will be sautéed while stirring constantly for 3 minutes. A mixture of flour and the broth will then be stirred together until well combined. The broth mixture will be gradually added to the pan, where it will simmer and thicken until boiling. The chicken, vegetables, parsley, and thyme will then be added to the pan.

The mixture will then be poured into a 1 ½ quart deep casserole dish. The oven will be preheated to 400 degrees F (200 degrees C). A pastry sheet, which is 1 inch larger than the diameter of the casserole dish, will be rolled out on a lightly floured surface. Slits will be cut in the pastry to allow for ventilation, and it will then be placed on top of the casserole. The edges of the pastry will be rolled over and excess pastry will be cut away, creating a decorative border. The scraps of pastry will then be re-rolled and cut into decorative designs, which will be placed on top of the pastry. The pastry will then be brushed with a beaten egg and baked in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbling.