Recipe

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• 6 lbs whole chickens (2 3-lb chickens)
• 1 celery rib, diced fine
• 1 carrot, grated
• 2 onions, diced
• 1 bay leaf
• 1/4 tsp thyme
• 2 tsp salt
• 10 -12 potatoes
• 2 tbsp butter
• salt and pepper , to taste
• 3 tbsp butter

• 1 Cut up chickens; wash; place in stock pot with celery, carrot, onion, bay leaf, thyme and salt.
• 2 Add enough water to cover well (about 5 cups).
• 3 Simmer about 1 hour, or until chicken is just cooked.
• 4 Remove chicken from broth; reserve broth.
• 5 Skin and bone chicken; cut meat into 1 or 2 inch chunks.
• 6 Peel potatoes and reserve in cold water to keep them from turning black.
• 7 Grate potatoes into a bowl of cold water.
• 8 When all potatoes are grated, squeeze out as much water as possible.
• 9 Grease a 4-cup casserole with the 2 tablespoons butter.
• 10 Spread 1/2 of the potatoes into bottom and sides of buttered casserole.
• 11 Salt and pepper to taste.
• 12 Place cut-up chicken pieces on top of potatoes in casserole.
• 13 Spread on the remaining 1/2 of the potatoes.
• 14 Measure out 4 or 5 cups of the reserved broth; bring to a boil; pour on the pie.
• 15 Dot with the 3 Tablespoons of butter, salt and pepper.
• 16 Bake in 400 degree Fahrenheit oven for 1-1/2 to 2 hours.