Chicken Pot Pie

• 3 celery stalks with leaves
• 6 1/4 c. water, divided
• 1 1/2 lb. chicken breast halves, skinned
• 1 bay leaf
• 1 1/2 tsp. salt, divided
• 1/4 tsp. pepper
• 1 1/2 c. cubed potato
• 3/4 c. sliced carrot
• 1/2 c. diced celery
• 1/4 c. minced onion
• 1/4 tsp. ground thyme
• 1/4 tsp. pepper
• 3 Tbsp. cornstarch
• 1 c. all-purpose flour
• 1/3 c. skim milk
• 3 Tbsp. vegetable oil
• 1 1/4 tsp. baking powder
• 1/8 tsp. paprika

1. Cut celery tops with leaves from stalks; reserve stalks for use in other recipes.
2. Combine celery tops, 6 cups water, chicken, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper in a Dutch oven. Cover and bring to a boil.
3. Reduce heat; simmer 1 1/2 hours or until chicken is done.
4. Remove chicken from broth, reserving 3 cups broth.
5. Chill reserved broth.
6. Bone chicken and cut into bite size pieces; set aside.

celery, water, chicken breast halves, bay leaf, salt, pepper, potato, carrot, celery, onion, ground thyme, pepper, cornstarch, flour, milk, vegetable oil, baking powder, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222538 (may not work)