Chicken Pot Pie

• 1 whole chicken (5 to 6 lb.)
• 1 bag carrots
• 4 stalks celery
• 5 large potatoes
• 1 to 2 cans chicken gravy
• 3 bouillon cubes
• pie crusts (4 frozen or homemade for two 2 crust pies)
• pinch of onion powder
• pinch of garlic powder
• 2 bay leaves

1. Place chicken in a large stock pot.
2. Cover with water, bouillon cubes and spices.
3. Peel and chop veggies.
4. Add to stock pot and cook until chicken is tender, 1 to 1 1/2 hours.
5. Remove chicken and place on platter to cool.
6. Place veggies in a separate bowl.
7. After chicken is cool, debone and cut into bite size pieces.
8. Line each pan with crust.
9. Put veggies in crust with gravy and chicken. Cover with top crust and pinch edges together.
10. Make slits in top of crust.
11. Makes two 9-inch pies.
12. Bake at 350u0b0 until golden.

chicken, carrots, stalks celery, potatoes, chicken gravy, bouillon cubes, crust, onion powder, garlic, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=699278 (may not work)