This recipe was clipped from a newspaper and pasted onto an index card, this must have been a favorite of the cook’s since this recipe is pretty stained from use. Recipe is typed below along with a scanned copy.

CHICKEN POT PIE

1 broiler – fryer chicken, cut in pieces
3 cups water
2 teasp. salt, divided
1 teasp. monsodium glutamate
1 medium onion, sliced
2 stalks celery, with leaves
1 bay leaf
5 tblsp. butter or margarine
5 tblsp. flour
1/8 teasp. pepper
1/2 cup light cream
2 cups cooked peas
12 small onions, cooked
Pastry for topping

Wash chicken; place in deep kettle. Add water, 1 1/2 teaspoons of the salt, monsodium glutamate, onion, celery and bay leaf. Cover; simmer 40 minutes. Remove chicken pieces; strain broth. Return broth to kettle and boil rapidly until reduced to 2 cups. Remove skin and bone from chicken; cut into large pieces. Melt butter; add flour, remaining 1/2 teaspoon salt and pepper; stir to a smooth paste.

Gradually add chicken broth and light cream. Cook, stirring constantly, until mixture is thickened and comes to a boil. Remove from heat; stir in peas and onions and chicken pieces. Turn into a 2 – quart casserole or 4 individual casseroles. Top with pastry. Bake at 425 degrees 20 to 25 minutes. Yield: 4 servings.