Riverboat Chicken Pie - cooking recipe

Ingredients

1 (3 to 3 1/2 lb.) broiler fryer chicken, cut up
2 c. water
1 onion, sliced
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. sliced celery
1/2 c. light cream
1/4 c. flour
pastry for 2 crust pie

Preparation

Place chicken pieces, white meat on top, in bottom of a roomy pan.
Add onion, water, salt, pepper and celery.
Bring to a simmer.
Cover and simmer for about 45 minutes or until tender. Lift pieces of chicken from broth.
Strain broth and return it to a clean saucepan.
Bring to a gentle boil until reduced to 2 cups. Remove skin from chicken and cut meat into coarse bits.
Add cut up chicken to reduced broth.
Blend the cream gradually into flour, stirring to make perfectly smooth.
Add to chicken and broth and stir constantly over moderate heat until smooth and thickened.
Remove from heat.
Line bottom and sides of 9-inch pie pan with pastry dough.
Place chicken mixture on top and cover with crust.
Cut 2 to 3 slits into top.
Bake in 400\u00b0 oven for 30 minutes.