Chicken Pot Pie

Directions

1. 1
   Place chicken, 1 teaspoon salt, 1/2 teaspoon pepper and water to cover in a Dutch oven.
2. 2
   Bring to a boil, cover and simmer 1 hour or until tender.
3. 3
   Remove chicken from broth, cool and debone.
4. 4
   Cut potatoes, celery and carrots into broth.
5. 5
   Simmer until tender. Drain vegetables, reserving 3 cups broth.
6. 6
   Combine chicken and vegetables and turn into a 13 x 9-inch pan.
7. 7
   Melt butter; add flour, cook and stir 1 minute.
8. 8
   Gradually stir in milk, broth and bouillon cube; stir until thickened.
9. 9
   Add salt and pepper.
10. 10
    Pour sauce over chicken, vegetable mixture.
11. 11
    Place pastry crust on top and bake 45 to 50 minutes.