Jane'S Chicken Pot Pie - cooking recipe

Ingredients

1 large fryer or roasting chicken
2 c. carrots, cut in bite size
2 large onions, cut in bite size
2 c. celery, cut in bite size
2 c. frozen garden peas
1/2 tsp. dried parsley
1 pinch dried oregano
1/4 tsp. paprika
1/4 c. cornstarch
1 stick margarine
1/2 c. milk
1 c. self-rising flour
1/8 tsp. black pepper
pinch of dried thyme
salt and pepper to taste

Preparation

Boil, debone, skin and cut chicken into bite size pieces; reserve broth.
Parboil in chicken broth the vegetables with parsley, oregano, paprika, salt and pepper to taste.
Thicken with cornstarch.
Add chicken, cut up; pour into a 9 x 13-inch baking pan.
This should fill pan to depth of about 1 1/2 inches.