1 (2 1/2 to 3 lb.) fryer, cut up
1 tsp. salt
4 sm. onions, chopped
3 potatoes, peeled and cubed
3 carrots, peeled and diced
1 1/2 c. chopped celery
1/4 c. butter
1/2 c. flour
2 c. half & half
1 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. pepper

Pastry for 2 double crust pies - your favorite.

Place chicken, 1 teaspoon salt, and water to cover chicken in a Dutch oven. Bring to a boil; cover. Reduce heat and simmer 1 hour or until tender. Remove chicken on platter to cool, reserving broth. Debone chicken and cut into bite size pieces; set aside. Combine onions, potatoes, carrots, and celery into the reserved broth. Simmer until tender. Drain vegetables, reserving 3 cups of broth. Add vegetables to chicken; set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in 3 cups reserved broth, half & half, poultry seasoning, 1/2 teaspoon salt, and pepper. Cook over medium heat, stirring constantly, until thickened and bubbly. Add chicken and vegetables to sauce. Pour into a 13 x 9 x 2 inch casserole that has been lined with pie crust. Cover with pastry; trim edges, seal, and flute pastry. Cut slits to allow steam to escape. Decorate with pastry cut outs, if desired. Bake at 400 degrees for 30 to 40 minutes until crust is a golden brown. You can make this in 2 (8 inch) square pans. Bake one and freeze one.