Chicken Pot Pie

• 1 fryer
• 1 onion, sliced thinly
• 1/2 c. chopped celery
• 1 1/2 tsp. salt
• 1 1/2 tsp. pepper
• 2 c. water
• 1 c. small pearl onions
• 1 c. cubed raw potatoes
• 1 c. cubed raw carrots
• 1/4 c. flour
• 1/2 c. milk
• 1 c. English peas
• 2 unbaked pie crusts

1. Cook together the first six ingredients.
2. Remove chicken from broth; skin, bone and cut into chunks.
3. Heat 2 cups broth and add pearl onions, potatoes and carrots; cook until tender.
4. Remove vegetables with slotted spoon.
5. Stir flour and milk into 2 cups broth and bring to boil.
6. Add cooked vegetables, peas and chicken. Pour into a 9 x 13-inch baking dish and cover with pie crusts. Bake at 425u0b0 for 30 minutes.
7. Also freezes well.

fryer, onion, celery, salt, pepper, water, pearl onions, potatoes, carrots, flour, milk, english peas, unbaked pie crusts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=276548 (may not work)