| 1 | Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours). |
| 2 | Remove chicken from bones and cut in cubes, discarding the skin. |
| 3 | Strain broth and measure, adding water to make 3 cups. |
| 4 | thicken broth with 4 tablespoons flour mixed with ?cup water. |
| 5 | Adjust seasonings with a dash of white pepper and more salt if necessary. |
| 6 | Add chicken, carrots (cubed) and cubed potatoes. |
| 7 | Spoon into 6 individual casserole dishes or a 2-quart casserole. |
| 8 | roll pastry about ?inch thick and top the casserole, sealing the edges. |
| 9 | Make several slashes in the pastry to allow the steam to escape. |
| 10 | Bake in a hot oven (400 °F). |
| 11 | For about 30 minutes or until golden brown. |
| 12 | helpful hints: biscuit dough (rolled thin) or individual biscuits may be used for the topping. |
| 13 | I also add defrosted frozen peas, to add more color. |
