1 chicken, sliced
1 cup chopped celery
1 cup chopped onion
2 slices bacon
1 bunch celery leaves, sliced
1 onion, chopped
1 tablespoon prepared Dijon mustard
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Place chicken slices into a large, deep skillet. Cook over medium heat until chicken is no longer pink and juices run clear. Remove from skillet and drain.
Place celery, onion, bacon, celery leaves, onion, and celery mixture in a large resealable plastic bag, leaving 2 inches space between each piece. Seal then press each bag, ending with a stack, under tightly closed foil to maximize seal. Mix together and line top of each bag with chicken pieces. Place celery and onion pieces on bottom of remaining bag.
Pour chicken mixture into hot oven. Cook over medium heat until chicken is no longer pink and juices run clear. Mix with celery and onion pieces, bacon, celery, celery, onion, celery and onion. Pour chicken mixture over chicken and brown on all sides. Add carrots and spread on top.
Repeat with remaining celery and onion pieces. Season with browned mustard and pepper. Slice celery and onion pieces to shred and serve.