Step 1

Read recipe notes before beginning.

Step 2

Add chicken to a large pot then add 4 cups water (it’s OK if the chicken isn’t submerged). Season per your preference, cover then cook over low heat for about 2 hours or until the legs and thighs are pulling apart from the chicken.

Step 3

Remove chicken to cool then strain broth, reserving 2 cups. Save the remaining broth for another recipe.

Step 4

Once cool enough to handle, remove skin and bones from chicken then cut into bite-sized pieces; set aside.

Step 5

Preheat oven to 400 degrees.

Step 6

Sauté carrots, celery and onion in butter over medium heat for 10 minutes. Add salt, pepper, thyme and flour then stir until very well combined. Continue cooking for 2 minutes.

Step 7

Combine reserved 2 cups of broth with half & half then slowly pour over vegetables. Using a large whisk, stir and cook until thick and bubbly. Remove from heat then stir in chicken.

Step 8

Roll out one pie pastry on a lightly floured surface until just large enough to line the bottom and slightly overhang the sides of a 1.5-quart deep dish pie pan or other round or oval baking dish. Pierce the bottom of the pastry 4-5 times with a fork.

Step 9

Pour chicken mixture over bottom pastry.

Step 10

Roll out remaining pastry just large enough to slightly overhang the top. Lay pastry over chicken mixture then folder over bottom pastry, pinching to seal.

Step 11

Cut 3-5 slits in the top pastry to vent then bake at 400 degrees for 35-45 minutes or until the crust is golden brown. Place a pie guard or aluminum foil ring over edges after about 20 minutes to prevent overbrowning.

Step 12

Cool for at least 15 minutes before serving.