Pennsylvania Dutch Chicken Pot Pie

One 3 - pound chicken or 2 pounds chicken breasts - bone and skin on or off

8 cups chicken stock - divided

2 cloves garlic

1 teaspoon dried thyme

1 bat leaf

salt and pepper to taste

3 large potatoes scrubbed, peeled, cut into quarters then thickly sliced

1 double pie crust

1. Heat 6 cups stock and garlic in a large heavy-bottomed pot to boiling. Add chicken, bay leaf and thyme and reduce heat to simmer. Cook until chicken is completely cooked through.

2. Remove chicken and bay leaf, cool until chicken is easy to handle. Remove skin and bones and cut into bite-sized pieces. Set aside.

3. While chicken is cooling, heat stock back to boiling and add potatoes. Reduce heat once again to a simmer and cook until potatoes are halfway done.

4. Roll pie dough to 1/8" thickness and cut into 1-inch squares. Add remaining 2 cups stock to pot, bring to a slow boil and drop dough squares into stock. Add chicken back into pot and cook until pie squares look "slippery". Remove from heat and serve.