|Stewing chicken||4 Pound|
|Boiling water||4 Cup (64 tbs)|
|Onion||1 Large, sliced|
|Celery stalks||2 , diced|
|Carrots||6 , sliced|
|Soft butter/Margarine||2 Tablespoon|
|Plain pastry/Rough puff pastry||1 (Single-Crust 9-Inch Pie)|
Cut chicken in serving pieces and cover with boiling water.
Add onion, celery, paprika and salt.
Bring to boil.
Reduce heat and simmer about 2 hours until chicken is tender, adding carrots for last 1/2 hour of cooking time.
Strain off stock and chill chicken and stock quickly, uncovered.
Cut chicken meat from bones into large pieces.
Scrape fat from stock.
Heat 3 cups chicken stock (water or milk may be added if necessary to make up quantity).
Blend flour and butter or margarine, and use to thicken hot broth,continuing to stir until sauce is thick and smooth.
Add diced meat and additional seasoning to taste.
Fill large or individual casseroles with chicken mixture.
Cover with sheet of pas-try; cut slits to release steam.
Flute edge and bake allowing 12-15 minutes at 475°F for small pies and 20-25 minutes at same heat for 2 large ones or bake until pastry is golden brown.
Note: A roasting chicken or 2 small fryers may be used, but add 1-2 chicken bouillon cubes during cooking and simmer only until tender.
Suitable precooked vegetables may be added like green peas, mushrooms or tiny new potatoes.
The chicken filling can be served as stew without pastry.