Total Time
3hrs 25mins
Prep 2 hrs 40 mins
Cook 45 mins

This is adapted from my grandmother's recipe. Old family favorite

Ingredients Nutrition


  1. Bring first 5 ingredients to a boil in a large Dutch oven; reduce heat, and simmer 1 1/2 hours or until chicken is done.
  2. Remove chicken, reserving 3 1/2 cup broth in Dutch oven; discard celery tops.
  3. Let chicken cool; skin, bone, and cut into bite size pieces.
  4. Cook bacon in a skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
  5. Crumble bacon, and set aside.
  6. Saute green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
  7. Gradually whisk in 1/2 cup flour until blended.
  8. Gradually add reserved broth; cook whisking constantly 3 minutes or until thickened and bubbly.
  9. Stir in chicken, bacon, eggs, and next 5 ingredients.
  10. Spoon mixture into a 3-quart baking dish; top with pie crust.
  11. Bake at 450 degrees 25 minutes or until golden and bubbly.


Most Helpful

This was very, very delicious! I didn't use the eggs, because I didn't have enough, and used homemade crust. I will make it again! Thanks for sharing!

Mom of Five October 27, 2005

excellent recipe and worth all the work! I made this for my picky 7 year old neice for our "girls weekend" and she loved it! She has asked me to make it again the next time I babysit for her and her little brother. Thank you.....

kitchendiva February 28, 2004

Superb! Used boneless chicken breasts, as that was what I had, and lightly poached them in broth with poultry seasoning. Skipped the eggs and used puff pastry. Excellent recipe, even holds up to modifications due to pantry limitations.

Mom 2 many February 01, 2004

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