ARKANSAS CHICKEN POT PIE (Old-Fashioned)
Serves 8-12

1 (5-lb) whole chicken, or 2 broiler-fryers, quartered
6 cups water or chicken broth (if you have any)
1 cup chopped celery
1 carrot, chopped
1 onion, chopped
1 bay leaf
2 tsp. salt and 1/4 tsp. pepper
1/2 cup chicken fat or butter (to be skimmed from hot broth or congealed fat)
1/2 cup flour (to be used later, for thickening)
Milk (may be needed to make a total of 3 1/2 cups broth needed for recipe)

Crust: on separate page.

Place in chicken, water, celery, carrot, onion, bay leaf, salt and pepper in pot. Simmer until tender.

Remove chicken and reserve broth; remove skin and debone chicken. Strain broth into a four-cup measure. Chill quickly (in freezer) so fat solidifies.

Skim 1/2 cup fat from broth; set aside, keep cold. Add milk, if necessary to make 3 1/2 cups (total) broth. (you can make recipe day ahead, at this point); refrigerate until needed.

When you want to assemble and bake pot pie; if you want added fresh or frozen vegetables in the pot pie, now is the time to pre-cook, drain and set aside.

Melt chicken fat in a large saucepan. Stir in flour; blend in broth. Cook, stirring constantly until mixture thickens and bubbles. Correct seasonings. Add chicken pieces and keep warm, while making crust.

Ladle chicken and sauce into a shallow 13x9x2-inch shallow baking dish/pan. Spoon the CRUST MIXTURE (See separate sheet) over top. Brush with light cream or milk. Bake at 425 20 minutes until bubbly and browned.