My Oh My, Chick' Pot Pie

No way we could feature a month of pies without including a pot pie recipe.  We went chicken, but as always, with a few minor adjustments you can do something different with it.  The only problem we ran into with this dish is that there's no way to stop at one piece once you start eating it, so if you're counting on leftovers be warned!

Chick Pot Pie

2 cups shredded pre-cooked chicken (2 chicken breasts)
1 cup diced carrots (2 medium carrots)
1 cup diced potato (1 medium round potato)
1 cup frozen peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1 1/2 tsp minced rosemary (dried or fresh)
1/2 tsp salt
1/2 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 9" unbaked pie crusts

For the pre-cooked chicken, we used chicken that we'd baked the night before.  Wrap two chicken breasts in foil, add a dab of butter or a couple of spritzes of I Can't Believe It's Not Butter, close of the foil to create a packet and bake at 450 degrees for 30-35 minutes.  Let cool before shredding by hand.

Put the diced carrots, diced potatoes, and frozen peas in a pot filled with water.  Bring to a boil for 10-15 minutes, drain, rinse with hot water (to remove potato starch residue), and set aside.

In a deep saucepan, over medium heat, cook the onions in butter until soft.  Using a whisk, stir in the flour, rosemary, salt & pepper. 

Once well blended, slowly add in the chicken broth and milk, then simmer over medium-low heat for about 10-15 minutes until mixture starts to thicken. 

Add in the boiled vegetables and shredded chicken, then pour into the bottom crust.  Lay the top crust on top and cut slits in the top.

We recommend placing the pie plate on a cooky sheet in case of innard overspill.

Bake at 425 degrees for 30-35 minutes, or until top is golden brown.  After removing from oven, let the pie sit for 10 minutes before serving.

Variations

For vegetarian -- substitute Morning Star Griller Crumblers and vegetarian vegetable broth.

For the meat lovers -- subtitute pre-cooked beef or lamb and use beef broth.