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3 lb Chicken
1 Can French Onion Soup
1 Large Carrot
1 Large Celery
Flour To Thicken Gravy
Water
1 Double Crust
Method:
1. Preheat oven to 400 degrees. Simmer whole chicken in
water with carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and
cut into bite-size pieces.
2. Refrigerate chicken and broth separately overnight.
Next day, remove fat from broth as well as carrots and celery. Add onion
soup and bring to boil.
3. Thicken gravy with flour-water paste. Strain gravy to
remove onions. Put chicken in bottom crust. Pour gravy on top.
4. Place top crust and bake at 400 degrees for 30
minutes.
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