Before you even start, read through this, nothing is cut yet, your making your own stock 🙂 So , yes it’s going to take time. But it is worth it!!
3 to 4 pounds bone-in chicken breast halves
1-1/2 quarts water
1 small onion, peeled
1 garlic clove- minced
1 celery rib (I added 3 med)
1 large carrot or more (I added 2 large)
1-1/2 teaspoons salt, divided
** I added rosemary, sage & 2bay leaves/thyme bundle into the water with the chicken, it makes a great base stock** I put in green onions too but not sure when, who knows I’m always throwing stuff in. Oh & Peas too, right before I thickened the stock. See, I’m always throwing stuff in there!
Pastry for double-crust pie (9 inches)
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
In a large kettle, bring the chicken, water, onion,garlic, celery, carrot and 1/2 teaspoon salt to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender.
Remove chicken and vegetables from broth. Set aside until cool enough to handle. Meanwhile, line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge of plate. Set aside.
Remove chicken from bones; discard skin and bones and cut chicken into cubes. Set aside. Chop the onion, celery and carrot. Strain broth and skim fat; set broth aside.
In a small bowl, combine the flour, onion salt, celery salt, pepper and remaining salt. Add 1/2 cup broth; whisk until smooth. In a large saucepan, bring 3 cups of broth to a boil; whisk in the flour mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; add chicken and vegetables. Pour into crust.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until golden brown and filling is bubbly. Let stand for 15 minutes before cutting.