Chicken Pot Pie

3-3 1/2 lb. Broiler-fryer chicken cut up
2-3 stalks celery cut up
Med. Onion cut up
1 tsp Salt
1 C chopped carrots
1 1/2 C peeled & cubed potatoes
1 C forzen peas
1/3 C butter or marg.
1/3 C all purpose flour
3/4 tsp. Dried thyme
1/2 tsp salt
1/4 tsp pepper

Boil chicken, onion and salt in about 6 cups water. Simmer about 40 to 50 mins. Reserve 2 cups broth. Cook carrots, potatoes and celery in 1 inch boiling water about 10 mins. add peas, cook 3 more mins. drain.
Another sauce pan, melt butter, stir in flour, thyme, salt, and pepper. add 2 cups of broth. cook and stir until thick and bubbly stir in chicken and neg.- transfer 1 1/2 quarts casserole dish. Place crust on dish. Combine egg and 1 Tblsp water. Brush pastry, sprinkle sesame seeds.

Bake @ 375 for 40-50 mins or until golden brown