Chicken Pot Pie

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

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.
2. 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.
3. 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.
4. 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.
5. Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.
6. Bake at 450° for 25 minutes or until golden and bubbly. Serve with cranberry sauce.