Chicken Pot Pie

• 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

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. Saute 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 450u0b0 for 25 minutes or until golden and bubbly. Serve with cranberry sauce.

chicken, water, salt, pepper, bacon, green onions, celery, allpurpose, eggs, carrots, sweet green peas, salt, pepper, thyme, cranberry sauce

Taken from www.myrecipes.com/recipe/chicken-pot-pie-1 (may not work)