Walter's Chicken and Pastry

Ingredients

• 1 whole cut up chicken or 4-5 breasts (with skin on the bone)
• 1 package of store-bought frozen pastry
• 1 onion
• 2-3 carrots
• 2-3 celery stalks
• Poultry seasoning
• salt & pepper

Directions

1. Put onion, carrots, celery, chicken, salt, and poultry seasoning into a large pot and cover with water.
2. Bring to a simmer and cook chicken, skimming foam as it develops.
3. When chicken is done, remove and set aside to shred or chop
4. Filter broth to remove solids. Return broth to pot and bring back to a simmer.
5. Add meat back to broth
6. In a separate pot of salted water, cook pasty in several batches for a couple of minutes less than called for on the package.
7. Remove the pastry from the water and add to the simmering chicken and broth to finish cooking. Don't let it continue to cook too long because the pastry will toughen up if it is over-cooked.
8. Add lots of black pepper. If the pastry thickens it too much, use canned chicken broth (or water) to thin it to the desired consistency.