Miss Hulling's Chicken Pot Pie

Directions

Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours).

Remove chicken from bones and cut in cubes, discarding the skin.

Strain broth and measure, adding water to make 3 cups.

Thicken broth with 4 Tablespoons flour mixed with ¼ cup water.

Adjust seasonings with a dash of white pepper and more salt if necessary.

Add chicken, carrots (cubed) and cubed potatoes.

Spoon into 6 individual casserole dishes or a 2-quart casserole.

Roll pastry about ¼ inch thick and top the casserole, sealing the edges.

Make several slashes in the pastry to allow the steam to escape.

Bake in a hot oven (400 degrees F.) for about 30 minutes or until golden brown.