To make the broth, rinse the chicken and place into a large pot. Cover with cold water and bring to a simmer over medium heat, while you prepare the vegetables (mirepoix).
Roughly chop the celery, onions, carrots and the white and light green parts of the leek.
Skim the broth before adding the mirepoix and salt. Bring everything back to a gentle simmer and let cook for about 30 to 45 minutes, skimming the surface as needed. Just be sure to not let the broth come to a boil.
Meanwhile, prepare the rest of your mise en place for the pot pies.
- 1 whole chicken
- 2 stalks celery
- 1 medium onion
- 1 leek
- 2 small carrots
- 1 tbsp sea salt