Chicken Pot Pie - cooking recipe

Ingredients

1 whole chicken
1 tsp. salt
1/2 tsp. pepper
4 to 5 potatoes
5 stalks celery
1/2 lb. carrots
1 (10 oz.) pkg. frozen peas
1/2 c. butter or margarine
2/3 c. flour
1 c. milk
1 chicken-flavored bouillon cube
2 tsp. salt
1/2 tsp. pepper
pastry for double crust 9-inch pie

Preparation

Place chicken, 1 teaspoon salt, 1/2 teaspoon pepper and water to cover in a Dutch oven.
Bring to a boil, cover and simmer 1 hour or until tender.
Remove chicken from broth, cool and debone.
Cut potatoes, celery and carrots into broth.
Simmer until tender. Drain vegetables, reserving 3 cups broth.
Combine chicken and vegetables and turn into a 13 x 9-inch pan.
Melt butter; add flour, cook and stir 1 minute.
Gradually stir in milk, broth and bouillon cube; stir until thickened.
Add salt and pepper.
Pour sauce over chicken, vegetable mixture.
Place pastry crust on top and bake 45 to 50 minutes.