2 (2 1/2-3 lb.) chickens, skinless
4 chicken breasts (optional)
2-3 c. water
4 celery stalks & leaves
1 slice onion
A few peppercorns
1 tbsp. salt
1 c. chopped onion
1 c. flour
6 c. chicken stock
Salt
1/4 tsp. black pepper
1/8 tsp. celery salt
1/8 tsp. thyme
1/8 tsp. marjoram
1/8 tsp. savory
2 tbsp. chopped pimento
4 hard cooked eggs
1 (10 oz.) pkg. frozen mixed vegetables, thawed
2 tbsp. chopped parsley
Pie crusts (4), unbaked

Cook the chicken in deep pot with 2-3 cups of water, celery, onion, peppercorns and salt until tender. Remove chicken from stock. Cool; remove meat from bones and put chicken bones back in pot. add enough water to total about 1 1/2 quarts of stock. Simmer, covered, for 1 hour. Strain and chill stock. Remove fat from top of stock and save. (May be done a day ahead.)

Melt chicken fat (1/2 cup) in large skillet. Saute chopped onion until golden brown. Add flour and mix well. Gradually add chicken stock (6 cups). Season with salt, pepper, celery salt and optional seasonings. Heat and taste for seasoning and stir until thickened. Add chopped pimento and diced eggs to saucer. Cut chicken in serving size pieces and arrange in pie crust. Sprinkle with uncooked vegetables and pour sauce over all. Gently stir with fork to allow sauce to mix well with chicken. Sprinkle parsley over top (or add to pie crust). Cover with top crust and bake at 375 degrees for about 1 hour. Bake an additional 20 minutes at 425 degrees, or until crust is browned.

Using all white chicken meat is very good. Also, I have lined a 13 x 9 inch dish with pie crust instead of pie plates. This recipe is a favorite of all and will serve at least 8-10 people. Enjoy.