Jane'S Chicken Pot Pie

• 1 large fryer or roasting chicken
• 2 c. carrots, cut in bite size
• 2 large onions, cut in bite size
• 2 c. celery, cut in bite size
• 2 c. frozen garden peas
• 1/2 tsp. dried parsley
• 1 pinch dried oregano
• 1/4 tsp. paprika
• 1/4 c. cornstarch
• 1 stick margarine
• 1/2 c. milk
• 1 c. self-rising flour
• 1/8 tsp. black pepper
• pinch of dried thyme
• salt and pepper to taste

1. Boil, debone, skin and cut chicken into bite size pieces; reserve broth.
2. Parboil in chicken broth the vegetables with parsley, oregano, paprika, salt and pepper to taste.
3. Thicken with cornstarch.
4. Add chicken, cut up; pour into a 9 x 13-inch baking pan.
5. This should fill pan to depth of about 1 1/2 inches.

chicken, carrots, onions, celery, frozen garden peas, parsley, oregano, paprika, cornstarch, margarine, milk, flour, black pepper, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=310932 (may not work)