Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours.
Remove chicken, remove skin from the chicken and de-bone.
Save 4 cups broth, remove fat.
Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again.
Remove veggies, set aside.
Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while.
When it bubbles and has thickened, add salt & pepper.
Pour 1/2 the sauce in a casserole dish.
Add mushrooms and arrange the chicken, add veggies, parsley and peas.
Pour in remaining sauce.
Place crust over top, 1 overlap all round and press the crust against the sides of the casserole; vent the top.
Bake 400f oven for 45 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	496.2 Kcal (2077 kJ)
Calories from fat	292.17 Kcal
		% Daily Value*
Total Fat	32.46g	50%
Cholesterol	181.8mg	61%
Sodium	455.75mg	19%
Potassium	414.74mg	9%
Total Carbs	35.95g	12%
Sugars	5.26g	21%
Dietary Fiber	5.21g	21%
Protein	15.25g	31%
Vitamin C	16.2mg	27%
Vitamin A	2mg	67%
Iron	5.3mg	30%
Calcium	86.3mg	9%

Amount Per 100 g
Calories	197.84 Kcal (828 kJ)
Calories from fat	116.49 Kcal
		% Daily Value*
Total Fat	12.94g	50%
Cholesterol	72.49mg	61%
Sodium	181.71mg	19%
Potassium	165.36mg	9%
Total Carbs	14.33g	12%
Sugars	2.1g	21%
Dietary Fiber	2.08g	21%
Protein	6.08g	31%
Vitamin C	6.4mg	27%
Vitamin A	0.8mg	67%
Iron	2.1mg	30%
Calcium	34.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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