Family Style Chicken Pie

• 1 (5 to 6 lb.) chicken, cut up
• 2 carrots, diced
• 3 stalks celery, sliced
• 2 onions, sliced
• 1/4 lb. shortening
• 2 bay leaves
• 1/2 tsp. white pepper
• salt to taste
• 1/4 lb. butter
• 1/2 c. flour
• 1 c. thin sliced and cooked carrots
• 1 c. peas, cooked
• crust for single crust pie

1. Melt shortening in large kettle and saute carrots, celery and onions until soft.
2. Add chicken, bay leaves and pepper.
3. Cover with cold water; bring to boil over medium heat and cover.
4. Simmer until chicken is tender.
5. Remove chicken and cut meat from bones and set aside.
6. Strain both into large saucepan.
7. Knead butter and flour together until it resembles coarse meal.
8. Bring broth to boil and add bits of flour mixture stirring constantly until broth has thickened to desired consistency.
9. Add reserved chicken, carrots and peas.
10. Put in casserole or deep pie dish.
11. Top with pastry, pricking crust with fork.
12. Bake at 350u0b0 for 30 minutes or until done.

chicken, carrots, stalks celery, onions, shortening, bay leaves, white pepper, salt, butter, flour, thin, peas, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381115 (may not work)