Add chicken, onions, carrots, celery, chicken bouillon, parsley, salt, and pepper to a large saucepan. Cover with a generous amount of cold water and simmer at least three hours (the chicken should be falling apart).
Once chicken is cooked, take it out of the pot. Set aside the broth for later. Cut chicken into small cubes. Butter an 8 x 8 glass dish or large CorningWare dish.
In a medium saucepan, melt butter, make sure not to brown. Add flour and blend until smooth. Add milk and broth together and stir until thick and bubbly. If sauce seems to be too thick, I add a little more broth. Then add vegetables, chicken, and potato. Put mixture into prepared pan and cover with pie crust.
Bake at 350 degrees F for 15 to 30 minutes (until crust is brown).
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.