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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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. Sauté 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 450° for 25 minutes or until golden and bubbly. Serve with cranberry sauce.
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