Chicken Pot Pie

3 lbs. chicken

1 stalk celery

1 carrot

1 bay leaf

Salt and pepper to taste

Simmer chicken and other ingredients in water to cover until tender (about 1/2 hour).  Cool and drain, reserving broth.  Remove chicken from bones and tear into bite size pieces.  Discard bones, skin and fat.

4 to 5 potatoes

5 stalks celery
1 onion
1 lb. carrots
1 cup frozen corn
1 cup frozen green peas

Cut vegetables into 1 inch chunks.  Simmer in broth until tender.  Drain vegetables well, reserving 3 to 4 cups broth.  Add water or canned broth if not enough.  Combine chicken and vegetables in a 13 x 9 x 2 in. baking pan.

1/2 cup butter or margarine

2/3 to 1 cup flour                                                                             
1 cup milk
3 to 4 cups chicken broth

Melt butter over low heat.  Add flour, stirring until smooth.  Use whisk, if necessary, to smooth lumps.  Cook 1 minute, stirring constantly.  Gradually stir in milk, then chicken broth.  Cook until thickened and bubbly.  Should be slightly thinner than gravy.  It will thicken more while baking.  Add salt and pepper to taste.  Pour over chicken-vegetable mixture.

Make or purchase pie crust (or try filo or puff pastry, biscuits or cornbread).  Put crust on top of chicken and vegetables.  Do not seal edges.  Cut slits for steam.  Bake at 400 degrees for 45-55 minutes.  Yields 6 to 8 servings.

Marie Pennington is a friend I met at church.  We went to Cursillo together and over the years our friendship grew.  She and I were part of a small group that for many years has met one evening a week for an hour or so to share our faith and our lives.  Marie’s family (and friends) were always delighted when she felt moved to make this very good chicken pot pie.  It is nice to make it and think of her. She died of cancer in May 1999 at the age of 45.