Chicken Pot Pie

• 1 chicken
• 1 1/2 qt. water
• 2 tsp. salt
• 1 small onion
• 1 carrot
• 1 stalk celery
• 3 1/2 c. chicken broth
• 1/2 c. plain flour
• 1/2 tsp. onion salt
• 1/2 tsp. celery salt
• pepper to taste
• pastry (size of casserole dish)

1. Place
2. chicken in kettle with water, salt, onion, carrot and celery,
3. using
4. only
5. 1
6. teaspoon of the salt.
7. Cook until tender. Strip
8. meat
9. fromthicken.
10. Combine flour,
11. salts and pepper with 1/2 cup of broth and mix until smooth.
12. Heat 3 cups broth
13. to boiling, add flour mixture and cook until thick.
14. Add chicken. Pour into casserole and cover with pastry; seal well. Make slits in top.
15. Bake in a 400u0b0 oven for 45 minutes or until brown.
16. May dot crust with butter.

chicken, water, salt, onion, carrot, celery, chicken broth, flour, onion salt, celery salt, pepper, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718598 (may not work)