1 (2 1/2 to 3 lb.) chicken
1 onion
1 rib celery
Salt and pepper to taste
4 tbsp. flour
1/4 c. water
Pie crust

Place chicken in 3 cups of water with onion, celery, salt and pepper. Cook until tender over medium heat. When tender, remove chicken from broth and debone. Cut into large chunks and place in the bottom of a greased 9x12 inch baking dish.

Remove celery and onion from broth. Blend flour with water and gradually whisk into simmering broth. Cook 5 to 10 minutes or until thickened. Pour enough sauce over chicken to just cover.

Preheat oven to 375 degrees. Make pie crust and cover with strips and bake until done. I use ready made pie crust.