Pasta with chicken

You make more than others.An old family recipe, they are really yummy, I take my recipe pie.In a pot combine:2 chicken 1.5 kg each3 boxes of 10 oz (284ml) chicken broth3 stalks of celery into chunks2 onions quartered3 bay leaves3 carrots into chunksAdd water to the tune of chickens, bake covered 1 ¼ hour.Make cool chickens, remove the flesh and put in the fridge.Pass the broth and refrigerate.The next degrease the broth and heat it.¼ Cup (60g) butter1 tasse(150g) of celery, diced2 cups (300g) of sliced or diced carrots1 green pepper diced tasse(150g)1 cup (150g) red pepper diced1 cup (150g) frozen peas1 barquet (227g) of mushrooms quartered1 tasse(150g) of potato peeled, diced, and cookedIn a saucepan melt the butter.Add the carrots and celery and cook for 8 minutes.Add the mushrooms and cook for 5 minutes.Add peppers and cook for 10 minutes, remove from heat and add the potatoes and peas.5 ½ tasses(1 litre plus 375ml) of hot chicken broth½ Cup (120g) butter¾ Cup (90g) flour2 c.soupe chopped parsleyIn a saucepan melt the butter.Add the flour and cook for 3 minutes, stirring.Add the broth and mix with a whisk, Cook until thickened.Remove from heat and Add diced chicken, parsley and vegetables, salt and pepper to taste.Prepare the dough.Put a sheet of dough into small molds or great choice, fill the mixture, cover with another sheet.Brush with a mixture of egg and water, make incisions and bake in the oven Preheat to 375 f. (180 c) for 30 minutes.Note: provides 10 pulp medium or 15 small individual pasta, cooking for small pasta is 28 minutes.