-----googlescript--->

|
|
3 lb Chicken legs and thighs
1/4 c Carrots; sliced
1/4 c Celery; sliced
1/4 c Onion; sliced
1/2 ts Salt
1/8 ts Thyme
1/2 Bay leaf
2 Sprigs parsley
1 Clove
-water
3 tb Butter
1/2 c Mushrooms; sliced
3 tb Flour
2 c Chicken broth
2/3 c Frozen peas; defrosted
1/2 c Frozen pearl onions; defrost
1 9-inch pastry circle; baked
4 Servings