8 chicken legs, roasted with salt, pepper, herbs -- thyme, rosemary, sage
1 lb mushrooms, quartered
1/2 small onion, finely diced
1 large onion, diced
2 ribs celery, diced
2 carrots, diced
8 Tbp butter
8 Tbp flour
4-6 cups liquid – chicken stock + milk
Salt & pepper to taste
2 tsp Worcestershire sauce, to taste
8 oz frozen pearl onions
8 oz frozen peas
1/2 chopped parsley
2 Pillsbury pie crusts
Roast the chicken at 400°F until done, about 45 mins. Let cool to room temperature. Pick the meat from the bones, cut up into bite-size pieces, and set aside. Save the bones and skin for stock.
Sauté onion and mushrooms in 2 Tbp butter until browned. Set aside.
Sauté chopped veggies in 2 Tbp butter until softened, about 10 minutes. Set aside.
Melt butter in a saucepan, and add flour, cooking for 2 minutes. Add liquids – stock + milk – and whisk until the sauce is smooth and thickened. This is a "velouté" sauce, cousin to the béchamel. Season with salt and pepper to taste. I will often add a couple teaspoons Worcestershire sauce to bump up the flavor of the sauce.
In a large mixing bowl, combine the chopped chicken, mushrooms, sautéed veggies, pearl onions, peas, and parsley. Add the velouté sauce, and mix well. Pour into a greased 12-cup baking dish (12" x 9" x 1.5"). Cover with pie crusts. (You'll probably need most of two crusts, but might have a bit more than you need. Just cut off what you do not need.)
Bake in a 375°F oven for about 45 mins until bubbly and the crust has browned. Let cool slightly before serving.
Hot and bubbly from the oven.
An excellent Sunday supper.