1 (3 lb.) stewing chicken
1 med. onion
3 celery leaves
3 sprigs parsley
1 bay leaf
10 whole black peppercorns
1 tsp. MSG
1/4 tsp. dried rosemary, crushed
7 carrots, pared & cut up
1/2 c. milk
1 (10 oz.) frozen peas
1 recipe of pastry for 1 crust pie

In a large pot, combine the first 8 ingredients. Add 2 quarts water and 2 teaspoons salt. Bring to boiling then simmer covered until chicken is tender (about 2 hours). Remove chicken and strain stock. In 2 cups of the stock, cook carrots until tender. Meanwhile remove chicken from bones and cube. Put into 2 quart casserole.

Combine 1/4 cup flour, 1 teaspoon salt, dash pepper and milk. Quickly stir into stock with carrots. Add thawed peas. Bring to a boil, stirring constantly. Simmer until peas are tender. Pour over chicken in casserole. Toss lightly.

Roll pastry to fit top of casserole with 1/2 inch overhang. Turn edge under, seal and crimp with your fingers. Bake at 425 degrees for about 20 minutes. Makes 6-8 servings.