3 to 4 pounds cut up chicken 2 quarts water 1 medium onion, cut in quarters 2 small ribs celery with leaves 3 sprigs parsley 1 bay leaf, 1 1/2 teaspoons salt 1/8 teaspoon ground black pepper 1/4 teaspoon dried rosemary leaves, crumbled 7 carrots, sliced, 1/4 cup flour 1 teaspoon salt, dash pepper 1/2 cup milk 1 package frozen peas pastry for 1 crust pie (to top pie)

Preparation

Directions for chicken pot pie
In a large Dutch oven or stock pot, combine chicken, water, onion, celery, parsley, bay leaf, 1 1/2 teaspoons salt, 1/8 teaspoon pepper, and rosemary. Bring to a boil; reduce heat, cover, and simmer for about 1 1/2 to 2 hours, or until chicken is tender.Remove chicken and strain stock into a large measure. Return 2 cups of stock to the pot; add carrots, cover, and simmer until carrots are tender. Meanwhile, remove chicken meat from bones and cube. Place chicken in a 2-quart baking dish. Whisk together flour, 1 teaspoon salt, dash of pepper, and milk. Stir into stock with carrots; add thawed peas. Bring to a boil, stirring constantly. Reduce heat; simmer until peas are tender. Pour vegetables and sauce over chicken in baking dish; gently stir. Roll out pastry to fit over chicken pot pie with a 1/2-inch overhang. Turn edge under; seal and crimp. Slash several small vents in the top to let steam escape. Bake chicken pot pie at 425° for 20 minutes.