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1 (2 1/2 to 3 lb.) broiler-fryer
1 onion, quartered
1 stalk celery, cut into pieces 1 tsp. dried whole basil
1 tsp. dried whole thyme
1 tsp. dried whole rosemary leaves, crushed
1 tsp. salt
1 bay leaf
1 c. finely chopped celery
1 c. finely chopped onion
1 c. finely chopped carrots
1 c. finely chopped potato
1/3 c. butter, melted
1/2 c. all-purpose flour
1 1/2 c. half and half
1/2 tsp. salt
1/4 tsp. pepper

Combine first 8 ingredients in a Dutch oven. Cover with water and bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth; strain broth, reserving 1 1/2 cups. Cool chicken, remove from bone, chop.

Saute celery, onion, carrot and potato in butter until crisp-tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth and half and half. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt, pepper and the chopped chicken.


3 c. all-purpose flour
1 tsp. salt
1 c. shortening
1 egg, beaten
1/4 c. plus 1 tbsp. ice water
1 tbsp. vinegar
1 tbsp. milk and 1 egg, combined to brush over pastry

Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg, water, and vinegar; sprinkle evenly over surface and stir with a fork until dry ingredients are moistened.

Shape into a ball. Roll half of pastry to 1/8-inch thickness on lightly floured surface. Fit into a 9 1/2 inch deep-dish pie plate. Spoon chicken mixture into prepared pastry.

Roll remaining pastry to 1/8-inch thickness and place over chicken filling. Trim, seal, and flute edges. Cut slits in top to allow steam to escape. Combine egg and milk; blend well. Brush over pastry. Bake at 400 degrees for 30 minutes or until golden brown. Yield: 6 servings.

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