Chicken Pot Pie

Ingredients:
1 (3 1/2-pound) whole chicken
5 cups water
2 celery stalk tops with leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
1/2 cup all-purpose flour
3 hard-cooked eggs, sliced
3 carrots, cooked and diced
1 (8.5-ounce) can sweet green peas, drained
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 (15-ounce) package refrigerated piecrusts
Cranberry sauce

Directions:
1. Bring first 5 ingredients to a boil in a large Dutch oven;
2. reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.
3. Remove chicken, reserving 3 1/2 cups broth in Dutch oven;
4. discard celery tops. Let chicken cool;
5. skin, bone, and cut into bite-size pieces.
6. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
7. Crumble bacon, and set aside.
8. Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
9. Gradually whisk in flour until blended.
10. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly.
11. Stir in chicken, bacon, eggs, and next 5 ingredients.
12. Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.
13. Bake at 450° for 25 minutes or until golden and bubbly.
14.Serve with cranberry sauce.