Shirley's Deep Dish Chicken Pie

Makes 6 servings

Prep Time: 20 min.
Cooking Time: 30 min.
Baking Time: 1 hr.

Ingredients:

• 2-1/2 - 3  pounds chicken
•       2  cup water
•       1  teaspoon salt
•    1/2  cup medium onion, chopped
•    1/2  cup celery, chopped
•       5  Tablespoons butter
•    1/2  teaspoon poultry seasoning
•    1/2  teaspoon salt
•    1/8  teaspoon pepper
•    1/3  cup flour
•       2  medium carrots, sliced and cooked
•       2  Tablespoon parsley
•       2  Tablespoon pimento
•           Pastry for 1 pie crust

Directions:

1) In saucepan, combine chicken, water, and 1-teaspoon salt. Cover and cook 1-hour or until tender.

2) Skin and bone chicken. Strain chicken broth reserving 3-cups.

3) In a large saucepan, cook onion and celery in 2-Tablespoons butter.

4) Add stock, poultry seasoning, 1/2-teaspoon salt and 1/8 teaspoon pepper. Brink to a boil.

5) Blend remaining butter and flour. Add to stock.

6) Cook and stir until mixture thickens and boils.

7) Stir in carrots, parsley and pimento.

Preheat oven to 350-degrees F.

8) Placed boned chicken in 2-quart casserole.

9) Pour hot mixture over it.

10) Roll pastry about 1 inch larger than casserole.

11) Place over filling and flute edges and cut slits in crust.

12) Bake for 45 minutes to 1 hour.