1 medium onion, finely chopped

1 medium carrot, sliced

1 stalk celery, coarsely chopped

2 teaspoons salt

1/4 teaspoon dried thyme leaves

3 cups water

1/2 cup diced ham

1/2 lb. mushrooms, thinly sliced (optional)

1/4 cup butter or margarine

3 tablespoons all-purpose flour

Dash pepper

Dash nutmeg

1/2 cup thawed frozen peas

Whole Wheat Pastry (recipe follows)

 

Place chicken pieces in a 4-quart kettle.  Reserve 1/4 cup onion; add remaining onion to chicken with carrot, celery, salt, thyme, and water.  Bring to boiling.  Reduce heat, cover.  Simmer until chicken is tender (about 45 minutes).  Strain, reserving broth.  Skim broth and discard fat.  Cut chicken in large pieces and discard bones.

 

Cook reserved onions, ham, and mushrooms in butter in a saucepan until mushrooms brown lightly; stir in flour, pepper, and nutmeg.  Remove from heat.  Mix in 1-1/2 cups broth.  Return to heat; cook, stirring, until thickened.  Fold in chicken and peas.

 

Spread chicken mixture in a 9-inch pie pan.  Place pastry over top; trim and flute edge.  Cut slits in top.  Beat egg white with 1 teaspoon water and brush crust.  Bake at 425 deg. about 25 minutes.

 

 

 

3/4 cup all-purpose flour

1/4 cup whole wheat flour

1/2 teaspoon salt

1/3 cup firm butter or margarine

2 tablespoons grated Parmesan cheese

1 egg yolk

1 teaspoon lemon juice

1-1/2 tablespoons water (approximately)

 

Mix flours and salt together.  Cut in butter and cheese until crumbly.  Mix in egg yolk, lemon juice and water.  Blend until mixture clings together.  Shape into a ball; roll out to a circle about 10-inches.