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Prep Time: 2 Minutes Cook Time: 45 Minutes |
Ready In: 47 Minutes Servings: 8 |
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This is adapted from my grandmother's recipe. Old family favorite Ingredients:
1 (3 1/2 lb) whole chickens |
5 cups water |
2 celery ribs, tops with leaves |
1 1/4 teaspoons salt |
1/4 teaspoon pepper |
3 -4 slices bacon |
3 green onions, sliced |
2 large celery ribs, chopped |
1/2 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 |
1/2 teaspoon pepper |
1/8 teaspoon thyme |
1 refrigerated pie crust (pillsburys pie dough rolled out to fit the casserole dish) |
Directions:
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.
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