Chicken Pie

• pastry for 2 crust pie
• 5 lb. whole stewing chicken
• 1 1/2 qt. water
• 1 tsp. salt
• 1 small onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 1/2 c. flour
• 1/2 tsp. onion salt
• 1/2 tsp. celery salt
• dash of pepper

1. Cook chicken in 1 1/2-quarts water with salt, onion, carrot and celery.
2. Cook until tender, 3 to 3 1/2 hours.
3. Strip meat from chicken in large strips.
4. Cool chicken and broth, then refrigerate. Combine remaining ingredients with 1/2 cup broth, mixing until smooth.
5. Heat 3 cups broth in skillet.
6. Add flour mixture.
7. Cook until thick, stirring continually.
8. Add chicken and blend well. Line a 9-inch deep dish pan with crust.
9. Fill; add top crust.
10. Vent top and flute edges.
11. Bake at 400u0b0 for 45 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562848 (may not work)