Source: Miss Hulling's Restaurant - St. Louis, Missouri

Yields 6 servings

1 (5 pound) stewing hen, cut up
5 cup water
1 small onion
2 ribs celery, cubed
2 carrots, cubed
1/2 teaspoon salt
1 recipe pastry
2 medium potatoes, cooked and cubed

Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours).

Remove chicken from bones and cut into 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 and 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.

NOTE: Biscuit dough (rolled thin) or individual biscuits may be used for the topping. Frozen peas (defrosted) may also be added.