Main Ingredients:

3 halved chicken breasts

1 cup diced carrots

1 cup frozen young peas, thawed

1 cup frozen corn, thawed

4 tablespoon butter or margarine

1 cup minced onion

4 tablespoons all-purpose flour

1 3/4 cups broth

2/3 cup half-and-half

1/4 teaspoon paprika

1/4 teaspoon dry mustard

1/4 teaspoon white pepper

1/4 teaspoon rosemary

1/4 teaspoon thyme

Salt to taste, optional

1 1/4 cups shredded Cheddar cheese

Crust:

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon dried thyme leaves

1/2 teaspoon dried basil leaves

1/3 cup butter or margarine

Cooking Preparation of the Recipe:

Crust: In a cup, combine 3 tablespoons flour with 4 tablespoons water. Make a paste. Into the remaining flour cut in the salt, thyme , basil and butter. Add the paste. Form a soft dough. Do not knead.

1. Rinse chicken. Place in a skillet in single layer. Add 1/4 cup water or broth.

2. Poach at just below the boiling point until just cooked, about 20 minutes. Remove skin. Cut meat from bone into cubes. Combine with carrots, peas and corn.

3. In a saucepan, saute onion in 2 tablespoons butter until soft.

4. Add remaining butter and melt. Stir in the flour. Cook for a few minutes. Gradually add remaining broth. Cook and stir until thickened. Add half-and-half.

5. Remove from heat. Combine with chicken and vegetables. Add seasonings.

6. Pour into a shallow 2 quart baking dish. Sprinkle with cheese.

7. Roll out crust to fit over top of dish. Crimp edges. Cut a vent in top. Brush with egg yolk. Sprinkle with paprika.

8. Bake at 375 degrees for 45 minutes. Serve hot from the oven.

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