| 1 | Stock: stock: place chicken in 6-quart kettle along with the rest of stock ingredients. |
| 2 | Bring to a boil over high heat. |
| 3 | Reduce heat; simmer, covered, for about 1 hour, or until chicken is tender. |
| 4 | (about 45 minutes with 2 smaller chickens). |
| 5 | Meanwhile, make pastry. |
| 6 | In medium bowl stir flour and salt together. |
| 7 | With pastry blender, cut in shortening until mixture resembles coarse cornmeal. |
| 8 | Sprinkle 1 tablespoon of ice water at a time, over all of pastry mixture, tossing lightly with a fork after each addition and pushing dampened portion to side of bowl; sprinkle only dry portion remaining. |
| 9 | Pastry should be just moist enough to hold together, not sticky. |
| 10 | (4 to 6 tablespoons ice water). |
| 11 | Shape into a ball; flatten and wrap in plastic wrap; refrigerate until ready to use. |
| 12 | Remove chicken from kettle to bowl; cool until easy to handle. |
| 13 | Discard skin and bones. |
| 14 | Cut chicken meat into 1-inch pieces (4 to 5 cups). |
| 15 | Strain stock into large saucepan. |
| 16 | Bring to a boil. |
| 17 | Add carrots, pearl onions, and celery. |
| 18 | Cook, covered, for 5 to 10 minutes, until vegetables are just tender. |
| 19 | In 2-cup measuring cup, measure milk; whisk in flour, poultry seasoning, salt, and pepper until smooth. |
| 20 | Stir into vegetable-stock mixture; bring to a boil, stirring constantly. |
| 21 | Reduce heat; boil 1 minute. |
| 22 | Add cut-up chicken; mix well. |
| 23 | Divide mixture among six 1 1/3-cup casseroles or seperate baking dishes. |
| 24 | Preheat oven to 400°F. |
| 25 | Remove pastry from refrigerator. |
| 26 | On lightly floured surface, cut pastry into 6 equal pieces. |
| 27 | Flatten and evenly roll each piece to a circle the same diameter as the top of a casserole. |
| 28 | Cut a cross, 1 ?inch across, in the center of each. |
| 29 | Lightly moisten edges of casseroles with pastry brush and water. |
| 30 | Place pastry circles on top of each casserole. |
| 31 | Use knife tip to turn back the four corners in center of pastry, exposing filling. |
| 32 | Firmly press edge of pastry to casserole with table fork. |
| 33 | Place casseroles on large baking tray or rimmed cookie sheet. |
| 34 | Bake for 30 minutes or until filling is bubbly. |
| 35 | Remove from oven. |
| 36 | Brush crusts with egg yolk mixture. |
| 37 | Return to oven; bake for 5 minutes longer, or until pastry is golden-brown. |
| 38 | Makes 6 servings. |
| 39 | [mccall"s cooking school no 12] |
