Chicken Pot Pie
Chicken Pot Pie might be a good recipe to expand your main course recipe box. One serving contains 684 calories, 27g of protein, and 34g of fat. This recipe serves 8. From preparation to the plate, this recipe takes about 2 hours and 35 minutes. A mixture of pepper, water, celery stalk tops, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free diet.
Instructions
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.
Saut 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 next 5 ingredients.
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.