Chicken Pot Pie
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INGREDIENTS 3 quarts water 1 (3 to 3-1/2) pound chicken 1 celery rib 1 medium onion 1 medium carrot Salt and pepper to taste 2 medium onions, thinly sliced 2 celery ribs, thinly sliced 2 medium potatoes, cut into 1/4-inch slices  Potpie Dough  1/4 cup chopped parsley 3 tablespoons flour blended with 1/4 cup cold water (optional) Cook chicken in water with 1 celery rib, carrot, 1 onion, salt and pepper until tender, about 1 hour. Remove chicken from broth. When cool enough to handle, remove chicken from bones, discard skin, and pull apart or cut into bite-size pieces. Strain the broth and skim off most of fat. Taste broth for seasoning and add additional salt and pepper, if desired.&nsp;Reserve 2 quarts for remainder of recipe. (Any extra broth can be frozen for several months and used in other recipes.) Bring 2 quarts of reserved chicken broth to a boil in a 4-quart pot. Add the sliced onions, celery and potatoes. Reduce heat and simmer until tender, about 25 minutes. Add the reserved chicken. Bring back to a boil. Gradually place the potpie dough squares into the boiling liquid, one-by-one, gently pushing down each layer until covered with the broth. Reduce heat and cover pot. Simmer, stirring gently occasionally to prevent dough from sticking together, until dough is thoroughly cooked, about 20 minutes. Stir in parsley, cover and simmer an additional 5 minutes. Add flour and water paste to thicken broth, if desired. Serve immediately.