Chicken Pot Pie

Ingredients

• 3 slices to 4 bacon 
• 3  carrots diced cooked
• 2 large rib celery chopped
• 2  celery stalk tops with leaves
• 0.1 teaspoon thyme leaves dried
• 0.5 cup flour all-purpose
• 3  green onions sliced
• 8.5 ounce peas sweet green drained canned
• 3  hard-cooked eggs sliced
• 0.3 teaspoon pepper 
• 15 ounce piecrusts refrigerated
• 1 teaspoon salt 
• 1.3 teaspoons salt 
• 5 cups water 
• 3.5 pound meat from a rotisserie chicken whole
• 8 servings cranberry sauce 

Equipment

• frying pan
• paper towels
• oven
• whisk
• baking pan
• dutch oven

Directions

1. 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.
2. Remove chicken, reserving 3 1/2 cups broth in Dutch oven; discard celery tops.
3. Let chicken cool; skin, bone, and cut into bite-size pieces.
4. 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.
5. 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.
6. Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.
7. Bake at 450 for 25 minutes or until golden and bubbly.
8. Serve with cranberry sauce.