This recipe for old-fashioned chicken pot pie, an adaptation of one in James Beard's American Cookery
1 bunch parsley
1 (3–4-lb.) chicken
1 pint pearl onions, blanched and peeled
2 carrots, peeled and cut in ½" slices
½ lb. potatoes, peeled and cut in 1" dice
¼ lb. sugar snap peas, trimmed
1 clove garlic, peeled and finely chopped
¼ lb. white mushrooms, quartered
4 tbsp. butter
2 tbsp. all-purpose flour
1 cup heavy cream
Salt and freshly ground pepper
½ tsp. Tabasco
1 recipe Pot Pie Pastry
1 egg yolk beaten with 1 tbsp. water
1. Chop enough parsley to fill ¼ cup; set aside. Place remaining parsley, chicken, and half the onions in a large pot with water to cover; bring to a boil over high heat. Reduce heat; simmer 30 minutes. Remove chicken; cool. Pull off meat in like-size pieces; place in a large bowl. Return bones to pot; simmer 1 hour. Strain stock; return to pot over medium heat. Cook carrots, potatoes, sugar snaps, and remaining onions in stock, in batches, just until tender, adding as cooked to chicken.
2. Preheat oven to 450°. Cook garlic and mushrooms in 1 tbsp. of the butter in a small skillet over medium heat for 3 minutes. Add to chicken mixture. In the same skillet, melt remaining 3 tbsp. butter and sprinkle in flour. Stir constantly over medium heat, 2–3 minutes. Stir in 1 cup stock until thickened. Remove from heat and add cream. Add chopped parsley, and season to taste with salt, pepper, and Tabasco. Gently stir sauce into chicken mixture.
3. Prepare pastry. Line a 9" pan with pastry, fill with chicken mixture, and cover with top pastry. Crimp edges, cut a vent in top, and brush with egg wash. Bake 15 minutes. Reduce heat to 350°, and continue baking until crust is browned, about 35 minutes.