Categories: Casserole, Chicken, Main Dish

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 hard boiled 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 (Pillsbury 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. Crumble bacon, and set aside.

5. Saute green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.

6. Gradually whisk in 1/2 cup flour until blended.

7. Gradually add reserved broth; cook whisking constantly 3 minutes or until thickened and bubbly.

8. Stir in chicken, bacon, eggs, and next 5 ingredients.

9. Spoon mixture into a 3-quart baking dish; top with pie crust.

10. Bake at 450 degrees 25 minutes or until golden and bubbly.

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