Chicken Pot Pie

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“This is adapted from my grandmother's recipe. Old family favorite”
3hrs 25mins

Ingredients Nutrition


  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.
  5. Crumble bacon, and set aside.
  6. Saute green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
  7. Gradually whisk in 1/2 cup flour until blended.
  8. Gradually add reserved broth; cook whisking constantly 3 minutes or until thickened and bubbly.
  9. Stir in chicken, bacon, eggs, and next 5 ingredients.
  10. Spoon mixture into a 3-quart baking dish; top with pie crust.
  11. Bake at 450 degrees 25 minutes or until golden and bubbly.

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