Old Fashion Chicken Potpie

Let me just say this, if you want comfort & warmth, this is one to keep around in your kitchen. If you have fresh herbs, use them, they will stand out in this beautifully!

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 cup all-purpose flour
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1/4 teaspoon pepper

Directions
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.