This recipe is from the post: The Tale of the Little Chicken That Could, Part II: Individual Chicken Pot Pies

First make the roasted chicken, perhaps the day before, and you can see that recipe here or you can use a purchased roasted chicken.

Place one roasted chicken carcass, stripped of skin and meat, into a large stock pot. Throw in 4 carrots that have been peeled and cut into large chunks, 4 stalks of celery with leaves cut into large chunks, one onion peeled and quartered, 2 cloves of peeled garlic, a bay leaf, 4 springs of fresh thyme and parsley, one teaspoon of whole black peppercorns, and a teaspoon of kosher salt, and the reserved chicken pan juices with the fat skimmed off.

Cover everything in the pot completely with cold water, bring the contents to a boil, then reduce the heat to low and allow the stock to simmer for about 2 hours. Remove from the heat, and strain the solids though a fine meshed sieve, then discard the solids. Allow the stock to cool, skim the fat and store in the fridge or freeze until ready to use.