1 broiler-fryer chicken (about 3 1/2 pounds), cut up and poached
1 1/2 cups chicken broth, reserved from poaching
1/2 cup each diced celery and carrot
20 small pearl onions, peeled
1 teaspoon salt
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 box (10 ounces) frozen whole kernel corn (1 1/2 cups), thawed
1/4 cup chopped parsley
Basic Pie Pastry, made without sugar
Remove cooled chicken from broth, Pull off and discard skin. Remove meat from bones and cut in small chunks or tear in shreds. (You should have about 3 1/2 cups.) Have a 9-inch pie plate ready. Bring reserved broth, celery, carrot, onions and salt to a boil in a 3-quart saucepan. Reduce heat, cover and simmer 10 minutes or until vegetables are tender. Meanwhile melt butter in a small saucepan over low heat. Add flour and stir until smooth. Let mixture bubble about 3 minutes, stirring often to prevent browning. Stir in about 1/2 cup of the hot broth; cook until thickened. Gradually add to vegetable mixture and stir over medium heat, until sauce has thickened. Add chicken, corn and parsley; stir to mix. Pour into pie plate.
Heat oven to 425. Roll out pastry on a lightly floured surface with lightly floured rolling pin to a 12-inch circle. Fold in quarters; place on filling; unfold and press around edge to rim of pie plate. Trim off excess, leaving 1-inch border. Fold border under; pinch to form a standing rim. Flute rim. Roll out scraps. With cookie cutter or sharp knife cut out chicken or other decorative shape. Place on crust. Cut a few slits in crust to let steam escape. Bake 30 to 40 minutes until filling bubbles and crust is golden brown. Makes 8 servings.
To poach chicken, arrange skin-side up in a large skillet. Add water to depth of 1/2 inch (about 1 1/2 cups). Bring to a boil, reduce heat, cover and simmer 20 to 25 minutes. Cool in broth; save poaching liquid.
