Recipe of the week - Chicken made three ways

Thrifty cooking to stretch one chicken three ways.

Roast chicken
Roast a 5-7 lb chicken at 325º for 1.75 to 2.5 hours. Rule of thumb 20 minutes per pound of chicken. Using the juices, make gravy. Add 1 cup water mixed with 1/3 cup flour. Add season salt to mixture in pan. Cook on stove until thick. Serve with mashed potatoes and vegetable/salad of choice.

Chicken Soup
After eating the roast chicken, take remaining meat off the bones and put into bag to save in fridge for another meal. Take leftover bones and add 2 quarts of water and cook bones and all for 1-2 hours on stove. Remove bones from mixture (let cool before you attempt this). Reserve the broth and remaining chicken that was on the bones to make soup.
To make the soup:
In 5 qt saucepan, add 1 bay leaf
season salt to taste
1 small onion, chopped
1 clove garlic
1 cup celery (if desired)
Simmer gently for 20 minutes. Add 1 med. carrot for each person eating Simmer for 10 minutes. Add 2 cups of egg noodles. Simmer for 10-12 more minutes. Serve with salad or corn bread.

Chicken Pot Pie
Using the chicken that was originally taken off the bones when roasted.
Make clear sauce.
Melt 4 TBS butter, add 4 TBS flour.
When mixed add 2 cups water stirring constantly to prevent burning.
Add the leftover gravy (if any). If you have no leftover gravy add 3-4 bullion cubes.
Add season salt to taste.
Add cubed chicken - amount varies to your liking.
Add vegetables of your choice. Set aside to prepare pie pan.
Line pie pan with pastry. Pour mixture into pie pan. Top pie with another crust. Bake at 350º for 40 minutes. Serve with salad or rolls.