1 5 pound stewing hen, cut up
5 c Water
1 sm Onion
1/2 ts Salt
1 Recipe pastry
2 md Potatoes, cooked and cubed
2 Ribs celery
Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours). Remove chicken from bones and cut in cubes, discarding the skin. Strain broth and measure, adding water to make 3 cups.
Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water. Adjust seasonings with a dash of white pepper and more salt if necessary. Add chicken, carrots (cubed) and cubed potatoes. Spoon into 6 individual casserole dishes or a 2-quart casserole. Roll pastry about 1/4-inch thick and top the casserole, sealing the edges. Make several slashes in the pastry to allow the steam to escape. Bake in a hot oven (400 degrees F.) for about 30 minutes or until golden brown. Helpful Hints: Biscuit dough (rolled thin) or individual biscuits may be used for the topping. I also add defrosted frozen peas, to add more color.