Chicken Pot Pie

1 (3½ pounds) broiler/fryer 2 quarts water 1 teaspoon salt ½ teaspoon pepper 1 stalk celery, cut into 2” pieces 1 medium onion, quartered 1 bay leaf 1 (16-ounce) package frozen mixed vegetables 2 large potatoes, peeled and cubed ½ cup butter or margarine ½ cup all-purpose flour 1 cup milk 1½ teaspoons salt 1¼ teaspoons pepper ¼ teaspoon dried thyme 2 hard-cooked eggs, sliced 1 (9”) refrigerated piecrust

Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone, and cut into bite-size pieces.

With a large spoon, skim fat (oily liquid) from surface of reserved broth and bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.

Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and the milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 1½ teaspoons salt, 1¼ teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs; stir gently. Spoon into a lightly greased 9” x13” x2” baking dish; set aside.

Roll out piecrust on a lightly floured surface into a 15” x11” rectangle (piecrust will be very thin). Place over chicken mixture and crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.

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