|Whole chicken breasts||2 Large|
|Cubed boneless pork/Cubed boneless veal / beef||1 1⁄2 Pound|
|Cooking oil||3 Tablespoon|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped potato||1 Cup (16 tbs) (Raw)|
|Sliced carrot||1 Cup (16 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
|Dried savory||1⁄8 Teaspoon, crushed|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
Remove skin and bones from chicken; cube chicken.
In saucepan brown chicken and meat in hot oil.
Stir in broth, vegetables, parsley, the 1 teaspoon salt, pepper, and savory.
Cook, covered, till meat is tender, 1 1/4 to 1 1/2 hours.
Meanwhile, to prepare pastry topper stir together the 1 cup flour, baking powder, and the 1/4 teaspoon salt.
Cut in butter till size of small peas.
Add milk; mix well.
On lightly floured surface roll out pastry to a circle 1/2 to 1 inch larger than a 2-quart casserole; set aside.
Blend 1/3 cup cold water into the 2 tablespoons flour.
Stir into hot meat mixture.
Cook and stir till thickened and bubbly.
Turn hot meat mixture into a 2-quart casserole.
Place pastry atop meat mixture.
Turn under edges and flute; cut slits for escape of steam.
Bake, uncovered, at 350° till crust is golden brown, 30 to 35 minutes.