Chicken Pot Pie - cooking recipe

Ingredients

1 (5 lb.) roasting chicken, cut up
1 large onion, peeled and quartered
3 celery tops
3 parsley sprigs
2 1/2 tsp. salt
10 whole black peppers
1/2 c. milk
pastry for 3 pies
1 bay leaf
8 small carrots, peeled and cut in large pieces
1/2 c. flour
8 small potatoes, peeled and cut in large pieces
1 tsp. salt
1 can peas, drained
1/8 tsp. pepper

Preparation

Prepare chicken and vegetables; wash chicken and giblets under cold water.
Place in a large kettle with quartered onion, celery, parsley, 2 1/2 teaspoon salt, whole peppers, bay leaf and 2 cups water.
Bring to boiling and reduce heat; simmer, covered.
Simmer gently for 1 1/2 hours, or until chicken is tender.
Remove chicken from bones in large pieces; meat should measure 5 cups. Strain stock; measure and skim off fat.
Add water to make 4 cups, if necessary.
Cook carrots and potatoes in 4 cups stock, covered, for 20 minutes, or until tender.
Strain; liquid should measure 3 cups.