Shelly's Recipe

CHICKEN POT PIE

Category: Casseroles - Chicken and Turkey

1 (3 1/2-lb) whole chicken
5 cups water
2 celery stalk tops with leaves
1 1/4 tsp salt
1/4 tsp pepper
3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
1/2 cup all-purpose flour
3 hard-cooked eggs, sliced
3 carrots, cooked and diced
1 (8.5 oz) can sweet green peas, drained
1 tsp salt
1/4 tsp pepper
1/8 tsp dried thyme
1/2 (15 oz) pkg refrigerated piecrusts
Cranberry sauce


Bring first 5 ingredients to a boil in a large Dutch oven; reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.

Remove chicken, reserving 3 1/2 cups broth in Dutch oven; discard celery tops. Let chicken cool; skin, bone, and cut into bite-size pieces.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tbsp drippings in skillet. Crumble bacon, and set aside.

Saute green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender. Gradually whisk in flour until blended. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly. Stir in chicken, bacon, eggs, and next 5 ingredients.

Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust. Bake at 450 for 25 minutes or until golden and bubbly. Serve with cranberry sauce.