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Old-Fashioned Chicken Pie

  Pastry crust for individual ramekins for 6 or for large baking pan.
  Place chicken in a 4-6 quart Dutch oven or heavy pot with lid. Add enough water only to cover the chicken, saffron, salt, and pepper. Cover and bring to a brisk boil. Reduce heat and simmer for 1 hour. Remove chicken and debone. Reduce chicken broth to about 2 cups and thicken with arrowroot or cornstarch. Add the chicken, potatoes, peas, celery, and carrots to the broth and pour into unbaked pastry crusts. Cover with crust and slit top to allow for steam to escape. Bake in a preheated oven at 350 F. for 1 hour 15 minutes.

Serves 6-8 or makes 2 (10"-deep) pies

1(5-6-pound) roasting chicken
2 quarts water
pinch saffron
1 T. salt
freshly ground pepper
3 med. potatoes, diced
1 c. fresh or frozen peas
1/2 c. chopped celery
1 c. diced carrots
2 T. arrowroot or cornstarch dissolved in 1/4 c. cold water

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