Chicken Pot Pie

• 1 (3 1/2 lb) whole chickens
• 5 cups water
• 2 celery ribs, tops with leaves
• 1 14 teaspoons salt
• 14 teaspoon pepper
• 3 -4 slices bacon
• 3 green onions, sliced
• 2 large celery ribs, chopped
• 12 cup all-purpose flour
• 3 hardboiled egg, sliced
• 3 carrots, cooked and diced
• 1 (8 1/2 ounce) can sweet peas, drained
• 1 teaspoon salt
• 12 teaspoon pepper
• 18 teaspoon thyme
• 1 refrigerated pie crust (Pillsburys pie dough rolled out to fit the casserole dish)

1. Bring first 5 ingredients to a boil in a large Dutch oven; reduce heat, and simmer 1 1/2 hours or until chicken is done.
2. Remove chicken, reserving 3 1/2 cup broth in Dutch oven; discard celery tops.
3. Let chicken cool; skin, bone, and cut into bite size pieces.
4. Cook bacon in a skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
5. Crumble bacon, and set aside.
6. Saute green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
7. Gradually whisk in 1/2 cup flour until blended.
8. Gradually add reserved broth; cook whisking constantly 3 minutes or until thickened and bubbly.
9. Stir in chicken, bacon, eggs, and next 5 ingredients.
10. Spoon mixture into a 3-quart baking dish; top with pie crust.
11. Bake at 450 degrees 25 minutes or until golden and bubbly.

whole chickens, water, celery, salt, pepper, bacon, green onions, celery, flour, egg, carrots, sweet peas, salt, pepper, thyme, crust

Taken from www.food.com/recipe/chicken-pot-pie-27378 (may not work)