Tuesday, September 29, 2009

♥Granny Square Chicken Pot Pie♥

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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.


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

  • 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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^..^Corgidogmama said...

My 92 year old mama loves chicken pot pie. She'll be with me all next week. We're making this one together!

Coralie Cederna Johnson said...

Oh YUM!!! This is a favorite meal for us and, you guessed it, I'm originally from the U.P. Love this wonderful blog of yours. Thanks for your visit yesterday and sweet comment!