Miss Hulling's Chicken Pot Pie Recipe

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.