Chicken Pot Pie

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

• Ready In: 3 hrs 25 mins
• Serves: 8

Ingredients

• 1 (3 1/2lb)  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 1/2ounce) 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)

Directions

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.