Chicken Pot Pie

1 (3 1/2-pound) whole chicken

5 cups water

3 carrots, diced

1 1/2 teaspoons salt

1/2 teaspoon pepper

4 slices of Bacon

3 green onions, sliced

2 large celery ribs, chopped, tops and leaves reserved

1/2 cup all-purpose flour

3 hard-boiled eggs, sliced

1 (8.5-ounce) can sweet green peas, drained

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried thyme

1/4 teaspoon sage

refrigerated pie crust

Cranberry sauce

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

Remove chicken and carrots, 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 tablespoons drippings in skillet. Crumble bacon, and set aside.

Sauté 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, carrots and next 5 ingredients. Simmer on low 5 minutes and taste for seasoning.

For a richer pie, replace 1/2 cup of the chicken broth with 1/2 cup Half and Half.

Spoon mixture into a 3-quart baking dish, and top with refrigerated pie crust.


Bake at 450° for 25 minutes or until golden and bubbly. Serve with cranberry sauce or rep pepper jelly.