1 (4 to 5 lb.) chicken or 4 c. diced cooked chicken
5 c. water
2 stalks celery
1 onion
1 1/2 tsp. salt
1/4 c. chicken fat
1/4 c. all-purpose flour

Boil chicken in water with onion, celery and salt until tender, about 3 hours. Let chicken cool, bone it and cut in cubes.

Melt chicken fat, blend in flour. Add broth gradually and cook until thick, stirring constantly. Add salt and chicken; cool. Spoon mixture into five 5-inch pastry-lined pie pans. Cover with top crust and crimp edges. Bake in hot oven at 400 degrees about 20 minutes or until brown.