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PREPARATION:Rinse and pat chicken dry. Combine chicken pieces, celery, onions,and 1
teaspoon of salt with water in a large saucepan or Dutch oven. Heat to
boiling. Cover and simmer 1 hour. Remove chicken pieces from broth; cool
until easy to handle. Strain broth into a separate container then add enough water
to make 2 1/2 cups. Skin and debone chicken, dice chicken meat and the ham;
set aside. Melt margarine in the Dutch oven or large skillet over medium-low heat; blend in flour, stirring constantly until smooth and bubbling. Stir in broth a little at a time, stirring constantly, until mixture is thick and bubbling. Stir in chicken, ham and mixed vegetables; heat to boiling. Taste for seasonings.
Pour mixture into a 1 1/2 to 2-quart baking dish. Prepare pie crust; cover
chicken mixture and flute edges. Bake at 425° for about 30 minutes, or
until pastry is browned.
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