I took a look but couldn't find a recipe for this, so I thought I'd share the one I use.
1 whole chicken (I use fresh)
3 carrots (sliced into chunks)
1 medium to large onion (cut into quarters)
3 stalks of celery (sliced into chunks)
2 fistfuls of regular parsley
1 stick of fresh rosemary
4 whole cloves of garlic
10-14 whole black peppercorns
Take the innards, if any, out of the chicken. Cut off and remove any string. Place in a large pot and cover with water. Bring to a boil, skim any foam from the top, add other ingredients, bring back to a boil, then lower heat so that it's just barely simmering (no continous bubbles, probably just a tad above your lowest burner setting). Do not simmer or boil too vigorously or the broth will be quite cloudy.
Low simmer for four hours
Remove from heat. Strain (I strain through cheesecloth on top of a strainer). Remove any bits of herb or meat that are in the broth. Place in containers and freeze or can (broth should be canned in a pressure canner. If you don't have one freezing is the best option). Results in about 3 litres of broth. If you want to remove the fat, place the containers in the fridge for several hours. Then simply remove the cake of fat that congeals on the surface.
When meat/veggies are cooled sort through chicken and remove fat/skin and bones. Remove rosemary stem (the rosemary leaves/needles will have come off), peppercorns and celery stalks.
Chicken meat pie -
Chicken from broth making
1 cup whipping cream
2 cups chicken broth
Salt and Pepper to taste
6 tablespoons flour
6 tablespoons butter
4 frozen pie crusts (or enough home-made pie dough to make 2 two crust pies).
I pre-bake my bottom pie crust for better structural support. Other people don't, it's up to you. Follow directions with pie-crusts or pie-crust recipe.
Melt butter in a saucepan. Add flour and whisk till it's combined and just starting to bubble. Slowly whisk in stock and cream. Season with salt and pepper. Whisk until thickened. Add chicken meat and veggies to sauce. Place in pie crusts, cover with top crust (cutting two slits for ventilation), seal edges. Cook for 30-35 minutes at 425°F or until the pastry is a nice brown.
For a nice brown crust you can mix a little whipping cream with egg and brush on top.