|Fricassee chicken||3 1⁄2 Pound, cooked and boned|
|Broth||4 Cup (64 tbs)|
|Milk||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Yellow food coloring||1⁄4 Teaspoon|
|Cooked onions||1 Cup (16 tbs)|
|Cooked carrots||1 Cup (16 tbs)|
Cut cooked chicken meat from bones in pieces.
Heat broth to boiling, blend milk and flour together, and add to broth add salt and coloring.
Cook until slightly thickened, about 5 minutes, stirring constantly.
Add cooked onions, carrots, potatoes, peas, or vegetables of preference, or none at all, if desired.
Make pastry, roll on.lightly floured board and cut into Â£ equal sized oblongs, about 1/4 inch, thick.
Arrange pieces of chicken on each, roll up, and prick top crust w.ith fork.
Arrange in baking pan, add gravy, and bake in moderately hot oven (400 F.) 1/2 hour or until browned.