1 lg. carrot, cleaned and sliced
6 sm. potatoes, peeled and quartered
6 sm. onions
1 (4 to 5 lbs.) chicken, cooked
2 tbsp. parsley, chopped
1/4 c. butter
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
2 c. chicken stock
Pastry for 1 crust pie

Parboil carrots, potatoes, and onions for 15 minutes. Remove chicken from bones and cut in large pieces. Mix chicken, vegetables, and parsley in 2 quart casserole. Blend butter, flour, salt, and pepper in saucepan. Gradually mix in stock. Cook and stir in pan over medium heat until sauce thickens and boils. Pour over mixture in casserole. Prepare pastry and roll 1/8 inch thick and 1 inch larger than diameter of casserole. Cut slits in pastry for escape of steam. Place over chicken mixture. Turn edges under, seal, and flute. Bake in oven at 350 degrees for 40 to 45 minutes or until crust is browned. Six unbaked biscuits may be used instead of pastry. Makes 6 servings.