Pastry for 2 crust pie
1 (5 lb.) whole chicken or turkey
1 1/2 qts. water
2 tsp. sea salt
1 sm. onion
3 carrots, also some frozen peas
1 branch celery
3 1/2 c. broth
1/2 c. unbleached flour
A few grains of pepper

Put chicken in large kettle and add water, 1 teaspoon salt, onion, carrots, and celery. Simmer, covered until tender, 3 to 3 1/2 hours. Remove chicken; take meat from bones, strain broth, let cool. Combine flour and salt to chicken broth (about 1/2 cup of broth). Mix until smooth. Put about 3 cups chicken broth in skillet. Heat to prevent lumps. Continue to cook over medium heat, stirring constantly until thickened. Add chicken, carrots, and peas, blend well. Put into pie crust and top with crust. Bake in hot oven at 400 degrees for 45 minutes. 6 to 8 servings.