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Baked Chicken Pie

Take a 4-lb. chicken; singe, draw and clean as usual. Disjoint, cut the breast into four pieces, cut the thigh and leg apart. Save the neck, wing tips, heart, gizzard and liver for soup. Put on the rest with enough boiling water to cover; cook 2 hours.

Add 2 quarts white potatoes (washed, pared and diced). Cook 20 minutes, or until the potatoes are tender. Add 1 tablespoon salt, 1/4 teaspoon pepper, 1 tablespoon chopped parsley and 2 tablespoons flour mixed with a little cold water. Boil 3 minutes. Pour all into dish, which has been lined with pastry; cover with pastry; brush with milk. Bake 20 minutes in a moderate oven.