Chicken Pot Pie

• 1 (5 lb.) roasting chicken, cut up
• 1 large onion, peeled and quartered
• 3 celery tops
• 3 parsley sprigs
• 2 1/2 tsp. salt
• 10 whole black peppers
• 1/2 c. milk
• pastry for 3 pies
• 1 bay leaf
• 8 small carrots, peeled and cut in large pieces
• 1/2 c. flour
• 8 small potatoes, peeled and cut in large pieces
• 1 tsp. salt
• 1 can peas, drained
• 1/8 tsp. pepper

1. Prepare chicken and vegetables; wash chicken and giblets under cold water.
2. Place in a large kettle with quartered onion, celery, parsley, 2 1/2 teaspoon salt, whole peppers, bay leaf and 2 cups water.
3. Bring to boiling and reduce heat; simmer, covered.
4. Simmer gently for 1 1/2 hours, or until chicken is tender.
5. Remove chicken from bones in large pieces; meat should measure 5 cups. Strain stock; measure and skim off fat.
6. Add water to make 4 cups, if necessary.
7. Cook carrots and potatoes in 4 cups stock, covered, for 20 minutes, or until tender.
8. Strain; liquid should measure 3 cups.

roasting chicken, onion, celery, parsley, salt, black peppers, milk, pastry, bay leaf, carrots, flour, potatoes, salt, peas, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426738 (may not work)