1 (2-3 lb.) broiler/fryer
1 onion, quartered
1 stalk celery, cut in large pieces
1 tsp. each of basil, thyme, and rosemary leaves
1 tsp. salt
1 bay leaf
Combine all in Dutch oven, cover with water and bring to a boil. Cover Dutch oven, reduce heat and simmer 1 hr. or until chicken is tender. Remove chicken from broth; strain broth, reserving 1 1/2 cups. Cool chicken, remove from bone and chop into bite-sized pieces.
Gravy filling:
Steam over medium heat until tender crisp, one cup each of diced celery, thinly sliced carrots, diced potatoes, frozen corn and onion. Add 1/2 c. flour, stir until smooth. Cook 1 minute stirring constantly. Gradually add reserved broth and 1 1/2 cups milk or half and half; cook over medium heat stirring constantly until thickened. Stir in 1/2 tsp. salt, 1/4 tsp. pepper and cooked, chopped chicken.
Pastry:
3 c. flour
1 tsp. salt
1 c. shortening
1 egg, beaten
1/4 c. plus 1 tbsp. ice water
1 tbsp. vinegar
Combine flour and salt, cut in shortening. Mix remaining ingredients and sprinkle over top. Stir until all dry ingredients are moistened. Divide dough in half and roll out one half and place in a 3-quart oval baking dish.
Pour chicken filling into crust and top with remaining dough. Pinch edges to seal crust and cut air holes into top crust.
Bake at 400° for 30 minutes or until golden brown.
