My Mom's Chicken Pot Pie

By: Jessica Elliott

Whole Chicken Fryer, cut up

2 qts. water

1 tsp. salt

1/2 tsp pepper

1 stalk celery

1 medium onion

1 bay leaf

16 oz. frozen mixed veggies (carrots, peas, limas, corn)

3 c. broth from simmered chicken

1/2 c. flour

1 stick butter

1 c. milk

1/4 tsp. thyme

Simmer chicken with next 6 ingredients for an hour or until done. Remove chicken and strain broth. In the meantime, bring 16 oz. frozen veggies to a boil and simmer 8 minutes. Drain. Melt a stick of butter in saucepan, stir in flour, and cook one minute. Gradually add 3 c. reserved broth and milk. Cook, stirring until thickened and bubbly, on med-lo. This can take up to ten minutes. Remove from heat and add 1.5 tsp salt, 1/2 tsp. pepper, and thyme. Add veggies and cut up chicken and pour into casserole dish. Cover with favorite pie crust and bake on 400 for 20 minutes or until golden.