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Chicken Pie

Bit of bay leaf Salt teaspoon pepper cup flour Pie crust or biscuit dough Dress, clean, and cut up chicken. Put in a stewpan with onion, parsley, and bay leaf, salt and pepper. Cover with boiling water, and cook slowly until tender. Thicken stock with flour diluted with enough cold water to pour easily. Cover the chicken mixture with crust in which several incisions have been made. Wet edge of crust and put around a rim, which is close to edge. Bake in a moderate oven 350° F. until crust is well risen and browned.