♥Granny Square Chicken Pot Pie♥

You can tell that the days are getting cooler and the nights require another blanket when I haul out my recipes for goodies that come from the oven or a soup pot on the stove. There is just something so darned comforting about dicing and chopping and slicing on a cool day. I just love the colors in this pie. They remind me of my favorite Granny Square afghan - a little of this and a little of that. This pie is filling and will satisfy the tummies of your most hungry family members. Serve with a nice salad . For dessert vanilla ice cream - plain - in a cone, nothing fancy but oh, so comfy.

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 can sweet green peas, drained

1 can sweet corn, drained

2 medium potatoes, peeled, diced, cooked

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried thyme

1/2 (15-ounce) package refrigerated piecrusts

cranberry sauce

Preparation

  • 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.
  • 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.
  • 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.
  • 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 rest of ingredients with the exception of the pie crust and cranberry sauce.

Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.Bake at 450° for 25 minutes or until golden and bubbly. Serve with cranberry sauce.

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