Chicken Pot Pie - cooking recipe

Ingredients

1 medium size boiling hen
3 bay leaves
1 1/2 c. flour
8 raw carrots, diced
1 stalk celery, diced
10 medium size raw potatoes
1 lb. frozen peas
salt and pepper to taste
parsley, chopped
12 pie crust shells, baked

Preparation

Cover chicken with water.
Add bay leaves and simmer for 3 hours or until tender.
Skim fat off water.
Remove from bone and dice.
Add a little stock to flour and make a smooth paste.
Blend into rest of stock.
Add vegetables, except parsley, and cook slowly.
When finished, add chicken and parsley.
Divide filling into individual dishes.
Top each with baked crust before serving. Serves 12.