---------- Recipe via Meal-Master (tm) v8.05
 
      Title: PATRICK SWAYZE'S CHICKEN POT PIE
 Categories: Pies, Meats, Chicken, Celebrity
      Yield: 4 Servings
 
      1    Whole chicken (3 1/2 lbs.)
      1    Carrots; sliced thick
      1    Rib celery; slick thick
      1 md Onion; valved
     10 c  Water
      1    Bay leaf
    1/4 ts Fresh ground pepper
    1/2 c  Carrots; peeled, diced
      1 c  Frozen pearl onions
      1    Red pepper; diced
      3 tb Butter or margarine
      8 oz Fresh mushrooms; quartered
    1/2 c  Frozen peas
      3 tb All-purpose flour
    1/2 c  Milk
      1 ts Worcestershire sauce
    1/2 ts Salt
        ds Red pepper sauce
      1 pk Frozen puff pastries; thawed
           - according to package
           - direction (2 sheets)
      1 lg Egg; lightly beaten
 
      Combine chicken, sliced carrot and celery, the onion, water, bay leaf
  and pepper to large pot.  Bring to boil. Reduce heat to low and skim
  surface. Simmer, partially covered, 1 hour, turning chicken after 30
  minutes.  Remove chicken.  Cool; strain chicken broth and remove fat.
  Reserve 2 cups broth. Remove skin and bones from meat, tear into large
  pieces.  Transfer to bowl.
       Bring reserved chicken broth to boil in large saucepan. Add diced
  carrots and celery; reduce heat and simmer 5 minutes. Add pearl onions and
  red pepper; simmer 1 minute. Add mushrooms and peas; simmer 1 minute more.
  With slotted spoon, transfer vegetables to chicken. Reserve broth.
      Melt butter in medium saucepan over medium-high heat. Add flour and
  cook, whisking constantly, 1 minute. Whisk in reserved chicken broth and
  the milk, Worcestershire, salt and pepper sauce. Simmer 5 minutes, whisking
  occasionally.  Add to chicken and vegetables and stir to combine.
      Preheat oven to 425 degrees.  Spoon chicken mixture into 4 ovenproof
  individual baking dishes. Cut 4 circles from pastry 2 inches larger than
  top of dish. Cut 1-inch hole in center on dishes; flute edges. Brush with
  beaten egg.  Bakes pot pies on cookie sheet until tops are golden and
  filling is bubbly, about 25 minutes. Makes 4 servings. Formatted by Mary
  Wilson, BWVB02B.
 
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