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Serves: 6
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time:  1 hour 10 minutes


  • 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.
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