Chicken Pot Pie - cooking recipe

Ingredients

2 baking hens
8 c. chicken broth (if not enough broth, add water to equal)
1 c. cold water
1 1/3 c. cornstarch
salt and pepper to taste
3/4 tsp. yellow food coloring
3/4 tsp. Kitchen Bouquet
1 1/2 c. frozen peas

Preparation

Cook, cool and debone the chicken the day before, reserving broth.
Cut chicken into bite size pieces.
Place meat in baking dish; refrigerate until the next day.
Chill broth in bowl; separate from chicken.
Remove cold fat from broth and heat.
Mix together 1 cup water and cornstarch to make paste; add to broth. Cook until gravy thickens, then add food coloring and Kitchen Bouquet.
Add chicken and peas; mix well.