Old Fashioned Chicken Pot Pie

Old Fashioned Chicken Pot Pie
source: Brandy Little
original source: Rachel Brown

1 broiler fryer
2 quarts water
1 tsp salt
1/2 tsp pepper
1 stalk celery, cut in 2" pieces (I diced mine)
1 med onion, quartered (I diced mine)
1 bay leaf
1 (16oz) pkg frozen vegetables (mixed)
2 large potatoes, peeled & cubed
1/2 cup butter
1/2 cup flour
1 cup milk
1 1/2 tsp. salt
1 1/4 tsp pepper
1/4 tsp dried thyme
Pie Crust

Combine first 7 ingredients in large Dutch oven; bring to a boil. Cover, reduce heat and simmer one hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables (kept mine in with the broth) and bay leaf. Let chicken cool; skin, bone, and cut into bite size pieces.

With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven; bring to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover and simmer 8 min. or till tender. Remove vegetables from broth; set aside. Measure 3 cups broth, set aside. Reserve remaining broth for other uses (I always need all the broth - there's never enough to save/discard).

Melt butter (1/2 cup) in Dutch oven over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth & milk; cook over medium heat, stirring constantly (I like to use a wire whisk) until mixture is thickened and bubbly. Stir in 1/2 tsp salt, 1/4 tsp pepper and thyme. Add vegetables and chicken. Stir gently, Spray bottom of 13 x 9 x 2 baking dish with Pam and line with prepared pie crust. Spoon mixture over bottom crust. Place another pie crust over over chicken mixture; crimp edges, pressing against side of baking dish (I don't do this step - I just cut it up against the sides of the pan). Cut slits in top for steam to escape; bake at 400 degrees for 20 minutes or until golden brown. Serves 6-8.

Note: I used more salt and pepper than the recipe called for. Just go by your own taste.

Come and join me for Cooking Wednesday, Mouthwatering Monday, and Tuesdays At The Table!