Chicken Pot Pie--Old Fashioned--will be submitted as multiple (but separate) pages.

Basic Instructions: OLD-FASHIONED CHICKEN POT PIE/S PAGE 1

The chicken must be pre-cooked; the fat must be separated out and saved.
Hint one: If the nights are cold enough, precook the chicken, whole or in pieces in a pot big enough to accommodate the chicken and liquid (which will be the stock you use for the potpie); leave the chicken in the broth, put a lid on the pot, (tie it on so little critters don't get tempted); in a.m. of next day; bring inside, lift the congealed chicken fat off and set aside about 1/2 cup of same.
Deskin, debone and cut chicken into chunks (the size you desire). Save the stock that is left. REFRIGERATE UNTIL READY TO ASSEMBLE POT PIE.
The chicken stock would be one where you add to the water and chicken, 1 peeled whole or chopped onion. 1 carrot, peeled or scrubbed and unpeeled.
1 bay leaf, and about six whole peppercorns (white or black) all of these vegetables would be removed.
IF YOU WANT TO ADD VEGETABLES TO THE POT PIE, about a 1/2 hour before you assemble the pot pie, saute onion, celery (both chopped) in butter or margarine, add some fresh or dried parsley. Peel and steam, or cook in boiling water, the carrots or turnips, or potato chunks, or peas... use veggies your family enjoys (but not ones that bleed, such as beets or red cabbage) or leafy varieties.