10 whole black peppers
5 lb. roasting chicken
1 bay leaf
1 lg. onion, peeled and quartered
1 tsp. salt
3 celery tops
8 sm. carrots, pared and halved
3 parsley sprigs
12 sm. white onions, peeled
2 1/2 tsp. salt
1/2 c. unsifted all purpose flour
1/8 tsp. pepper
1/2 c. milk

PASTRY
1 pkg. (11 oz.) pie crust mix
2 tbsp. butter (melted)
3/4 tsp. dried thyme

Wash chicken and giblets under cold water. Place in large kettle with quartered onion, celery, parsley, 2 1/2 teaspoons salt, black peppers, bay leaf and 2 cups water. Boil, reduce heat, simmer, covered. Simmer 1 1/2 hours or until chicken is tender, remove, cool. Chop from bone in large pieces, should equal 5 cups. Strain stock, skim off fat. Add water to make 4 cups. Cook carrots and onions in stock, covered 20 minutes or until tender. Strain, liquid should equal 3 cups.

In small bowl combine flour, salt and pepper. Stir milk, until smooth. Add to stock in pan, boil and stir.

Reduce heat, simmer 8 minutes or until sauce thickens. Add chicken, vegetables and giblets. Turn into 3 quart casserole. Preheat oven to 400 degrees. Prepare pie crust as directed, adding 3/4 teaspoon dried thyme leaves to flour mixture.

Form ball. Roll out on lightly floured cloth or surface. Roll 1/2 inch larger than top of casserole. Place on top of casserole. Turning edge under crimp; press to rim of casserole to seal. With knife make 6 slits for air vents. Brush pastry with melted butter. Bake 35 to 40 minutes or until crust is golden and mixture bubbles through slits. Makes 8 to 10 servings.