Delicious Chicken Pie (a pie to die for!) Ingredients: 4 Joints from a boiling chicken (4 x Chicken legs can be used) 2 carrots (med size) 2 onions (med size) 2 celery stalks 4 cups water 2 teaspoons salt 50 grams butter ¼ cup flour 1 cup reconstituted dried whole milk powder – non-fat preferably. 2 Tbs Whipping Cream 400 Gms Puff Pastry (can use pre rolled pastry [1–2 sheets needed]) Method: Place the chicken joints into a medium saucepan. Add the carrots, onion and celery which have been roughly chopped. Pour the water into the saucepan Add the salt. Bring to the boil then cover and simmer for 2 ¼ - 2 ½ hours or until tender. Allow the chicken mixture to cool so that it can be easily handled. Wash you hands thoroughly then remove the skin and bones from the cooked chicken and cut the chicken flesh into bite sized pieces. Strain the stock and reserve 1 cup of it. Heat the butter in a saucepan, add flour. Cook until frothy then gradually add the chicken stock and milk. Cook this stirring continuously until the sauce comes to the boil and thickens. Remove from the heat, stir in the chicken and the cream. Season to taste and put this into a 4 cup pie dish. Leave aside to cool slightly. Roll out the pastry to 0.5 centimeters thick (if using pre rolled pastry skip this step.) Cut a 1.5cm strip of pastry to put onto the edge of the pie dish. Moisten the edge of the dish with water, line with the strip of pastry and then moisten the strip of pastry. Now cover with the pastry lid. Press the edges together well to seal and make a slit in the top. Use pastry off-cuts to decorate the top of the pie if you wish to. Bake in a hot preheated oven at 220 decrees centigrade for 25 – 30 minutes or until golden brown. Serves 5 – 6 people.