Make this simple yet delicious chicken pot pie for your next family dinner.
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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
How to Make It
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.
I made this recipe and divided it into two pies. One went to a friend. I got discouraged over the lumps while whisking in the chicken stock, whisking til I thought my hand would fall off, then picked out the biggest lumps. Turns out, it didn't affect the flavor or texture at all. I think it was a little dry because I spent too much time whisking. I left out the boiled eggs - didn't sound appealing to me. Next time I'll whisk less or add more chicken stock and use frozen tiny peas because I think they would hold their shape better than canned during the mixing. Will make again.
This was a very delicious chicken pot pie: I have never had a pot pie before I made this recipe, and thought it was spectacular! I added about a cup of diced carrots and I omitted the bacon as I don't eat pork, but everything else was perfectly cooked! The only suggestion my husband had was to add a crust on the bottom too.
This was true comfort food! The addition of bacon really added to the overall taste without overpowering the dish. This is a really tasty dish. I used the 3 cups of broth per the recipe and didn't find it too runny as another reviewer mentioned.
This recipe was fantastic! I had never made chicken pot pie before, and was prepared for what could have been a difficult journey- but this was great. While the chicken took time to cook I got all the other prep work done for the meal so when it was time to get cooking I got cookin! When making the bacon, I did not have the alloted amount of bacon grease to cook the green onions and celery in but it that was no biggie! I would most definatly make this for company or on a cold winter day :)
This was very good and easy to put together, however, I would cut back on the broth to 2.5 cups. After I placed the crust over the mixture (I had to use a souffle dish), the liquid bubbled over the crust so we did not have a crunchy crust. When we scooped it out, we both thought the mixture was too soupy. Other than that, the taste was very good!