1 (3 1/2 pound) broiler-fryer

2 quarts water

1 teaspoon salt

1/2 teaspoon pepper

1 stalk celery, cut into 2-inch pieces

1 medium onion, quartered

1 bay leaf

1 (16-oz) package frozen mixed vegetables

2 large potatoes, peeled and cubed

1/2 cup butter or margarine

1/2 cup all-pupose flour

1 cup milk

1 1/2 teaspoons salt

1 1/4 teaspoons pepper

1/4 teaspoon dried thyme

2 hard-cooked eggs, sliced

1 (9-in) refrigerated piecrust


Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer one 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 sized pieces.

Cool broth so that you can skim fat off. Bring broth to a boil. Add frozen vegetables and potatoes; return to 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 milk; cook over medium heat until mixture is thickened and bubbly. Stir in 1 1/2 teaspoons salt and 1 1/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard cooked eggs. Spoon into a lightly greased 13 x 9 x 2 inchs baking dish; set aside.




Roll out piecrust on a lightly floured surface into a 15 x 11 inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400 F for 20 minutes or until golden brown. Yield 6 to 8 servings.