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Miss Hulling's Chicken Pot Pie

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      Title: MISS HULLING'S CHICKEN POT PIE
 Categories: Chicken, Casseroles
      Yield: 6 Servings
 
      1    5 pound stewing hen, cut up
      5 c  Water
      1 sm Onion
    1/2 ts Salt
      1    Recipe pastry
      2 md Potatoes, cooked and cubed
      2    Ribs celery
      2    Carrots
 
  Simmer chicken in water with onion, celery, carrots and salt until
  tender (about 3 hours).  Remove chicken from bones and cut in cubes,
  discarding the skin. Strain broth and measure, adding water to make 3
  cups. Thicken broth with 4 Tablespoons flour mixed with 1/4 cup
  water. Adjust seasonings with a dash of white pepper and more salt if
  necessary. Add chicken, carrots (cubed) and cubed potatoes.  Spoon
  into 6 individual casserole dishes or a 2-quart casserole. Roll
  pastry about 1/4-inch thick and top the casserole, sealing the edges.
  Make several slashes in the pastry to allow the steam to escape. Bake
  in a hot oven (400 degrees F.) for about 30 minutes or until golden
  brown. Helpful Hints: Biscuit dough (rolled thin) or individual
  biscuits may be used for the topping. I also add defrosted frozen
  peas, to add more color.
 
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