1 recipe pastry for a 9 inch double crust pie
2 1/2 pounds skinless, boneless chicken breast meat
1 cup uncooked white rice
2 cups diced celery
4 ounces prepared Dijon-style mustard
2 tablespoons chopped fresh parsley
2 tablespoons chopped onion
1/2 cup chopped green bell pepper
2 (6 ounce) cans chicken broth
1 cup all-purpose flour
1 cup white sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried minced onion
1 tablespoon dried oregano
1 teaspoon dried basil
Preheat oven to 325 degrees F (165 degrees C). (Note: if short on time, you can wait until you have leftover liquid in stock and will need to save a step for dressing.)
Place the chicken on a baking sheet and brush generously with Dijon-style mustard. Mix celery and crushed rice together, leaving several large pieces in the mixture.
Drain chicken stock and set aside. Sprinkle with celery, poppy seeds, onion, bell pepper, chicken broth, 1 cup flour and sugar.
In a small bowl, mix the mustard mixture, chicken broth, brown sugar, salt, paprika, parsley, onion, bell pepper, chicken, flour, sugar and salt. Mix together at least an inch down the middle.
Place chicken in a shallow roasting pan. Spread chicken over the rice, crackling with cooking juices. Cover roasting pan and before broiling for about 30 minutes.
Remove roast from oven and broil for about 25 minutes or until juices run clear. Remove with tongs and place on a plate. Spoon sauce over the chicken and place in the oven to prevent scorching.
While the chicken and rice are cooking, whisk together the chicken stock and brown sugar until smooth. Season with parsley, onion, bell pepper, chicken broth, flour, sugar and salt. Allow to simmer for another 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from roasting pan and crinkle with pickle relish. Pour the chicken broth and 2 tablespoons of pickle relish over the chicken. Spoon the chicken over the rice and sprinkle with green bell pepper.
Bake uncovered in preheated oven for 60 minutes, or until cooked to desired doneness. Let cool. Shred the chicken breasts and serve with egg noodles or noodles with chicken (see Note).