1    5 pound stewing hen, cut up

      5 c  Water

      1 sm Onion

    1/2 ts Salt

      1    Recipe pastry

      2 md Potatoes, cooked and cubed

      2    Ribs celery

      2    Carrots

  Simmer chicken in water with onion, celery, carrots and salt until
  tender (about 3 hours).  Remove chicken from bones and cut in cubes,
  discarding the skin.  Strain broth and measure, adding water to make
  3 cups.

  Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water.
  Adjust seasonings with a dash of white pepper and more salt if
  necessary. Add chicken, carrots (cubed) and cubed potatoes.  Spoon
  into 6 individual casserole dishes or a 2-quart casserole.
  Roll pastry about 1/4-inch thick and top the casserole, sealing the
  edges. Make several slashes in the pastry to allow the steam to
  escape. Bake in a hot oven (400 degrees F.) for about 30 minutes or
  until golden brown.
  Helpful Hints:  Biscuit dough (rolled thin) or individual biscuits
  may be used for the topping.  I also add defrosted frozen peas, to
  add more color.