Ingredients:
Instructions:
Disjoint chicken and cook in a pressure cooker or stainless steel vaporless pan. Use enough water just to cover the chicken. Sprinkle salt over chicken and put onion in water with chicken. Cook until meat falls off of bone. Put chicken in a crock and let it stand overnight. The next morning, skim off the fat. Cube the chicken but not too small. If the skin is very tender, finely chopped (but do not ground) and add to the meat.
To make the gravy, stir flour into hot chicken broth and add cold chicken broth. Allow both chicken and gravy to chill. Once chilled, fill pie with chicken and gravy, using 1 tablespoon gravy for every 1/2 cup of chicken. Make a regular 2-crust pie and bake for 30 minutes in a preheated oven at 400°. You can freeze the pie just after baking if you wish and reheat later with no loss of flavor.