… In a stockpot, bring the chicken, water, onion, celery, carrot and 1/2 teaspoon salt to a boil. Top with pastry pie crusts. Step 1. In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Pour chicken mixture into a greased shallow 2 quart casserole. Bring to a boil and reduce heat to low. Cook over medium heat, stirring constantly, until thickened and bubbly. Set aside until cool enough to handle. Directions. Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture. Add chopped chicken, stirring well. Stir in salt and pepper. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear. Remove chicken and vegetables from broth. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender.