Chicken Pot Pie

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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.

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  • 6

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

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.

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