Chicken Pot Pie

Grand Prize Winner

Prep Time: 45 minutes
Cook Time: 1 hour(s) 50 minutes
Bake Time: 25 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 1  (3 1/2-pound) whole chicken
• 5  cups  water
• 2  celery stalk tops with leaves
• 1 1/4  teaspoons  salt
• 1/4  teaspoon  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-ounce) can sweet green peas, drained
• 1  teaspoon  salt
• 1/4  teaspoon  pepper
• 1/8  teaspoon  dried thyme
• 1/2  (15-ounce) package refrigerated piecrusts
• Cranberry sauce

Preparation

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 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, 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.