Miss Hulling's Chicken Pot Pie
(5 pounds), cut up
cooked and cubed
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.