A prelude to a pot pie, perhaps?
For example, here’s a recipe from the October 10, 1973 edition of the Lawrence (Kansas) Daily Journal-World that uses a similarly simmered chicken as its basis:
Chicken Pot Pie
In large saucepan melt butter, add onion and cook over low heat until tender. Blend in flour. Remove from heat; gradually stir in chicken broth, milk, and lemon juice. Return to heat and cook, stirring constantly, until mixture thickens and comes to a boil. Stir in salt, pepper, tarragon, chicken, celery, carrots, and green beans. Turn into a 1-1/2 quart casserole. Top with biscuits and sprinkle with cheese. Bake in 400 degree oven 18 to 20 minutes; until chicken mixture is heated and biscuits are done.
The celery, carrots and green beans will be crispy-tender. For softer or “more cooked” vegetables, cook them in boiling water for 3 to 5 minutes, drain and add to chicken mixture. Makes 4 servings.
From a box sold in Quincy, Massachusetts.
1 broiler-fryer chicken, whole or cut into serving pieces
2 cups water
1 small onion, sliced
2 celery tops
1 bay leaf
1 teaspoon salt
Put chicken in kettle. Add water and remaining ingredients. Bring to boil; cover tightly. Reduce heat. Simmer 1 hour or until tender.
Remove form heat; strain broth. Refrigerate chicken and broth at once. When chicken is cool, remove meat from bones. Cut into bite size pieces. Reserve broth for another use.
A 3-pound broiler-fryer chicken yields about 2-1/2 cups diced chicken and to 2-1/2 cups broth.