Chicken Pot Pie

By Becky Jo

The convenience of refrigerated piecrust makes this deep-dish favorite easy enough for a weeknight. If you don’t have time to simmer a whole chicken, just substitute an equal amount of canned broth and the meat from a rotisserie chicken.

Ingredients

• 1 * 1 (3 1/2-pound) whole chicken
• 5 * 5 cups water
• 2 * 2 celery stalk tops with leaves
• 1 1/4 * 1 1/4 teaspoons salt
• 1/4 * 1/4 teaspoon pepper
• 3 to 4 * 3 to 4 bacon slices
• 3 * 3 green onions, sliced
• 2 * 2 large celery ribs, chopped
• 1/2 * 1/2 cup all-purpose flour
• 3 * 3 hard-cooked eggs, sliced
• 3 * 3 carrots, cooked and diced
• 1 * 1 (8.5-ounce) can sweet green peas, drained
• 1 * 1 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 1/8 * 1/8 teaspoon dried thyme
• 1/2 * 1/2 (15-ounce) package refrigerated piecrusts
• * Cranberry sauce

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

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.