|Fat stewing chicken||4 Pound|
|Sliced carrot||1 Small|
|Sliced onion||1 Small|
Cover chicken with boiling water.
Add carrots, onions, celery and peppercorns.
Simmer until meat begins to fall from bones.
Cool meat in the stock.
Remove fat from top, then remove chicken and strain stock. (The vegetables are not used in the pie but only for flavoring in the stock.)
Remove meat from the bones and arrange in casserole, distributing light and dark meat evenly.