Old-Fashioned Chicken Pot Pie

• 1 (3 1/2 lb) broiler-fryer
• 2 quarts water
• 1 tsp salt
• 1/2 tsp pepper
• 1 stalk celery, cut into 2-inch pieces
• 1 medium onion, quartered
• 1 bay leaf
• 1 (16 oz) package frozen mixed vegetables
• 2 large potatoes, peeled and cubed
• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 1 cup milk
• 1 1/2 tsp salt
• 1 1/4 tsp pepper
• 1/4 tsp dried thyme
• 2 hard-cooked eggs, sliced
• 1 (9-inch) refrigerated piecrust

1. Combine first 7 ingredients in a large Dutch oven; bring to a boil.
2. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
3. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf.
4. Let chicken cool; skin, bone, and cut into bite-size pieces.

water, salt, pepper, celery, onion, bay leaf, mixed vegetables, potatoes, butter, allpurpose, milk, salt, pepper, thyme, eggs, piecrust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029416 (may not work)