Amish Chicken Pot Pie

1 (4 lb) chicken
1 bay leaf
2 stems celery, diced
1 onion, diced
 3 c. cooked potatoes diced
2 c. cooked carrots diced
1 c. peas cooked
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 c. milk
2 c. chicken broth
1/2 tsp. Worcestershire sauce

Cook bay leaf and chicken. Debone chicken and reserve broth. Combine cooked vegetables and chicken in a casserole. Melt margarine. Stir in flour, salt and pepper. Gradually add milk and broth, then Worcestershire sauce. Pour over mixture. Cover with pie crust. Bake at 425 degrees for 35 minutes. Reduce heat to warm, 15 to 20 minutes to blend flavors.

Crust:

1 c. flour
1/2 tsp. salt
1/3 c. shortening
3 Tbsp. cold water

Carol Young