Chicken Pot Pie - cooking recipe

Ingredients

3 stalks celery with leaves
6 1/4 c. water, divided
1 1/2 lb. chicken breasts
1 bay leaf
1/2 c. diced celery
1/4 tsp. thyme
3 Tbsp. cornstarch
2/3 c. skim milk
2 1/2 tsp. baking powder
1 1/2 c. cubed potatoes
3/4 c. sliced carrots
1/4 c. onion
2 c. flour
6 Tbsp. oil
1/8 tsp. paprika
1 1/2 tsp. salt, divided
1/4 tsp. pepper

Preparation

Cut celery leaves from stalks; reserve stalks.
Combine tops in 6 cups water, chicken, bay leaf, 1 teaspoon salt, and pepper in Dutch oven.
Cover and simmer 1 hour or until chicken is tender. Remove chicken; chill and cut in bite size pieces.
Combine broth, potatoes, carrots, onions and celery; cook until tender.
Dissolve cornstarch in 1/4 cup water.
Stir into vegetable and broth mixture and cook until clear and thick.
Stir in chicken.
Put into 3-quart greased casserole.
Combine flour, milk, oil and remaining salt.
Stir and spoon into mounds over top of chicken mixture.
Sprinkle with paprika.
Bake at 450\u00b0 for 15 minutes.