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Serves 6
1
3-pound roasting chicken, washed
for stock:
1 large onion, peeled
and quartered
1 medium carrot, peeled and sliced
1 leek, cleaned and
sliced
2 sticks celery
1 bouquet garni
for sauce:
2
tablespoons butter
3 tablespoons flour
2 cups chicken stock
8
ounces mushrooms
1 tablespoon butter
2 tablespoons Parmesan cheese
1 pound frozen peas
In a large soup pot, combine chicken and
vegetables. Cover with water. Bring to a boil. Simmer for 30 minutes.
Transfer chicken to a plate. Allow to cool. Skin chicken and debone. Cut
all meat into cubes. Reserve.
For the sauce:
Melt butter in a large
saucepan. Stir in the flour to make a roux. Strain 2 cups chicken stock over
the roux. Whisk to thicken. Simmer for 10 minutes. Sauce should be
medium-thick. add chicken and simmer for 5 minutes. Melt butter in a frying
pan. Add mushrooms and sauté on high heat until all liquid is
evaporated. Add to chicken.
Spoon chicken mixture into a casserole baking
dish. Sprinkle with Parmesan.
Cook peas according to package directions.
Drain and puree in a food processor.
I add 1 or 2 tablespoons instant
mashed potatoes to thicken peas. Spoon puree of peas in a pastry bag fitted
with a star tube.
Pipe all around edges of baking dish. Bake at 375 degrees
until brown.
