Prep 2 hrs 40 mins
Cook 45 mins
This is adapted from my grandmother's recipe. Old family favorite
- 1 (3 1/2 lb) whole chickens
- 5 cups water
- 2 celery ribs, tops with leaves
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon pepper
- 3 -4 slices bacon
- 3 green onions, sliced
- 2 large celery ribs, chopped
- 1⁄2 cup all-purpose flour
- 3 hardboiled egg, sliced
- 3 carrots, cooked and diced
- 1 (8 1/2 ounce) can sweet peas, drained
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon thyme
- 1 refrigerated pie crust (Pillsburys pie dough rolled out to fit the casserole dish)
- 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.
- Remove chicken, reserving 3 1/2 cup broth in Dutch oven; discard celery tops.
- Let chicken cool; skin, bone, and cut into bite size pieces.
- Cook bacon in a skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons 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 1/2 cup 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; top with pie crust.
- Bake at 450 degrees 25 minutes or until golden and bubbly.
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!
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.....
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.