Instructions: Combine chicken, sliced carrot and celery, the onion, water, bay leaf and pepper to large pot. Bring to boil. Reduce heat to low and skim surface. Simmer, partially covered, 1 hour, turning chicken after 30 minutes. Remove chicken. Cool; strain chicken broth and remove fat.

Reserve 2 cups broth. Remove skin and bones from meat, tear into large pieces. Transfer to bowl.

Bring reserved chicken broth to boil in large saucepan. Add diced carrots and celery; reduce heat and simmer 5 minutes. Add pearl onions and red pepper; simmer 1 minute. Add mushrooms and peas; simmer 1 minute more.

With slotted spoon, transfer vegetables to chicken. Reserve broth.

Melt butter in medium saucepan over medium-high heat. Add flour and cook, whisking constantly, 1 minute. Whisk in reserved chicken broth and the milk, Worcestershire, salt and pepper sauce. Simmer 5 minutes, whisking occasionally. Add to chicken and vegetables and stir to combine.

Preheat oven to 425 degrees. Spoon chicken mixture into 4 ovenproof individual baking dishes. Cut 4 circles from pastry 2 inches larger than top of dish. Cut 1-inch hole in center on dishes; flute edges. Brush with beaten egg. Bakes pot pies on cookie sheet until tops are golden and filling is bubbly, about 25 minutes.

Makes 4 servings.

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