Georgian Room Chicken Pot Pie

Lady Eaton selected the best recipes for the Georgian Room at the Toronto Eaton's.  Here is her recipe for Chicken Pot Pie:

GEORGIAN ROOM CHICKEN POT PIE

Pastry for double crust pie
1 litre chicken stock
30 ml soft butter
30 ml chicken fat
120 ml all purpose flour
250 ml sliced mushrooms
125 ml jar red pimentos (drained & chopped)
12 potato balls (steamed until just tender)
375 ml cooked white chicken meat in large pieces
375 ml cooked dark chicken meat in large pieces

Prepare pastry for double crust pie.  Set aside.  Fricasse sauce.  In a sauce pan blend butter, chicken fat and flour until smooth.  Over medium heat whisk in chicken sauce.  Simmer for 20 minutes until thickened.  This sauce must be made fresh the day the pies are to be eaten.  Do not freeze.  In a two litre casserole dish, cut into six five inch circles and place on top of filling.  Brush crust with egg and milk glaze (1 egg plus 15 ml milk).  Bake at 450 F for 12 to 15 minutes or until pastry is golden brown and sauce bubbling.  Serves six.  This can also be made into six individual 10 ounce pies (http://www.winnipegfreepress.com/arts-and-life/food/chicken-pot-pie-like-lady-eaton-liked-it-83424322.html).

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