Chicken Pot Pie - cooking recipe

Ingredients

3 or 4 lb. chicken
1 large onion, peeled and quartered
2 1/2 tsp. salt and pepper
3 c. water
1 lb. cooked carrots and peas
1/2 c. flour
1/2 c. milk

Preparation

Combine first 4 ingredients.
Bring to boil, then simmer 1 1/2 hours or until tender.
Remove chicken to cool, then remove from bones.
Strain stock and add water, if necessary, to make 4 cups of stock.
In small bowl, stir 1/2 cup flour and 1/2 cup milk until smooth.
Stir in cooked vegetables.
Bring to boil, stirring constantly.
Reduce heat and cook about 8 minutes or until sauce is thick.
Place hot chicken and vegetables into a 3-quart casserole.
Place crust on top or use a ready-made pie crust. Bake 20 to 25 minutes at 450\u00b0.