1 stewing hen (about 4 pounds), cut up
5 cups water
1 onion
2 celery stalks
2 parsley sprigs
Salt
2 cups (one-pound can) onions
1 package (10 ounces) frozen peas and carrots, cooked
6 tablespoons flour
Pepper
Pastry (2 cups flour recipe), unbaked
1 egg, slightly beaten
Wash chicken.
Simmer chicken, covered, in water with onion, celery, parsley, and 1 teaspoon salt for 3 hours, or until tender.
Remove chicken; cool broth.
Remove meat from bones and cut into large pieces. Put in 2-quart baking dish with onions and carrots and peas.
Remove fat from cooled broth.
Melt 1/4 cup of the fat (add butter if there is not enough) and stir in flour.
Add 3 cups of the broth and cook until thickened. Season to taste.
Pour mixture over chicken and vegetables and keep hot.
Cover with pastry.
Make slits in crust to let steam escape; brush with egg.
Bake in preheated oven (425 degrees F.) for 30 minutes.
Makes 6 servings.