Ingredients

Instructions

  1. Line a deep dish pie plate (10") with pie pastry and set aside.
  2. Preheat oven to 425°F Have ready a cookie sheet lined with foil (you will set this on the rack below your pot pie to catch any drips).
  3. In a medium saucepan, melt the butter over medium heat; Whisk in the flour (it will look dry) until combined.
  4. Slowly add some of the chicken stock, whisking to blend well, then adding a bit more, repeating until all is added.
  5. Next whisk in the milk, also whisking in and blending well slowly.
  6. Cook, whisking occasionally until somewhat thickened,raising heat slightly if needed, approximately 10-15 minutes.
  7. Add the cooked meat, vegetables,salt, peppers, cooking about 3 minutes until heated through, stirring, test for seasonings, adding more salt or pepper if needed.
  8. Pour into the pie pastry lined pan.
  9. Now you have a choice on how to top this:
  10. Choice #1: Roll out the second piece of pie pastry and top the pie, sealing edges, and use a knife to cut out a hole the size of a small coin in the center of the pastry, as well as five vent slits around the pastry.
  11. Choice #2: The original recipe suggested using a cookie cutter to cut out 12 leaf shapes out of the top crust and then placing the leaf shapes on top of the pie (instead of having a full top crust) -- up to you if you wish to make it look "fancy" or not.
  12. Bake uncovered for 12-15 minutes or until crust is golden and the filling has begun to bubble (if the crust is done, its finished).
  13. Let cool a bit before serving.
  14. This will be served scooped out with a spoon; don't expect to be able to cut this into neat, firm pieces; the filling is very saucy.