Yield: 6 servings. 1 (3-pound) chicken2 whole chicken breasts (or 4 halves)1 yellow onion, quartered1 stalk celery, quartered1 bay leaf1 teaspoon garlic salt1 cube or package of chicken bouillon seasoning3 tablespoons butter, dividedSalt and pepper to taste2 tablespoons flour1 (2-crust) box refrigerated piecrusts, divided Preheat oven to 450º. Place chicken in stockpot, and cover with water. Add onion, celery, bay leaf, garlic salt, and bouillon cube. Cover, and bring to a boil.