CHICKEN POT PIE


3 lb. chicken
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double crust

Preheat oven to 400 degrees.

Simmer whole chicken in water
with carrot and celery
until done, 1 1/2 to 2 hours.
Pick meat off and cut into
bite-size pieces.
Refrigerate chicken and broth separately
overnight. Next day,
remove fat from broth as well as
carrots and celery.
Add onion soup and bring to boil.
Thicken gravy with flour-water paste.
Strain gravy to remove
onions. Put chicken in bottom crust.
Pour gravy on top. Place top crust and bake at
400 degrees for 30 minutes.






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