CHICKEN POT PIE

Ingredients:

3 lb. chicken

1 can French onion soup

1 lg. carrot

1 lg. celery Flour to thicken gravy Water

1 double crust

1 Preheat oven to 400 degrees.

Method:

1. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours.

2. Pick meat off and cut it into bite-size pieces.

3. Refrigerate chicken and broth separately overnight.

4. Next day, remove fat from the broth as well as carrots and celery. Add onion soup and bring to a boil.

5. Thicken gravy with flour-water paste.

6. Strain gravy to remove onions.

7. Put chicken in the bottom crust. Pour gravy on top.

8. Place top crust and bake at 400 degrees for 30 minutes.