Chicken Pot Pie

I have never been a huge fan of chicken pot pie. I'm not sure exactly what it is. Maybe it's the texture of the chicken in a pot pie or it's the sauce itself. Either way, I wasn't a fan. When I ran across this recipe I decided to give it a try. This recipe changed any negative thoughts I had about chicken pot pie! This is a great dish to bring to a church pot-luck, family gathering, or give as a neighborly blessing.  

Chicken Pot Pie

When you cook this dish, you can use a couple of different types of chicken. The quickest way would be to use a rotisserie chicken and instead of using 5 cups of water, I would use 5 cups of chicken broth to guarantee good flavor. You can boil the whole chicken or you can use 4 fryers instead of a whole chicken. I have also used boneless, skinless chicken breasts. Depending on what type of chicken you use will determine how long you will need to boil the chicken in the water. 

Chicken Pot Pie Filling

Chicken Pot Pie

1 (3 1/2 lb.) whole chicken                     

5 cups of water

2 celery stalks cut in half                        

1 1/4 tsp. salt

1/4 pepper

• Bring these ingredients to a boil in a large Dutch oven/pot; reduce heat, and simmer mixture 1 1/2 hours or until chicken is done. 
• Remove chicken, reserving 4 1/2 cup of broth in Dutch oven; discard celery tops. Let chicken cool; skin, bone, and cut into bite-size pieces. Set aside.

Remaining Ingredients:

4 to 5 slices of bacon                               

2 large celery ribs, chopped

1/2 small onion, diced                             

1/2 cup all-purpose flour                                                           

3 hard-boiled eggs, diced                        

1 (29 oz.) can of veg-all                                                            

1 (15 oz.) can of veg-all                          

1 tsp. salt                                                                                    

1/4 tsp. pepper                                         

1/8 tsp. dried thyme                                                                  

1/2 (15 oz.) package of ref. pie crusts

• Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons of drippings in skillet. Crumble bacon, and set aside. 
• Saute diced onions and chopped celery in hot drippings in a 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 the next 5 ingredients. 
• Spoon mixture into a 13 x 9 baking dish, and top with refrigerated pie crust.
• Bake, uncovered, at 450* for 25 minutes or until golden and bubbly. Yield: 6 to 8 servings. 

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