Pot Pie is one of our favorite recipes. Golden brown crust that is flaky and filled with warm veggies and tender chicken swimming in gravy- that is comfort food! Any type of chicken will do, breast, bone-in thigh, whole chicken, whatever you have on hand. If you boil a whole chicken, you will only need about 1/3 of the meat, so you can freeze the rest for another meal! By boiling the chicken you will get the broth that you need also.
The herbs in the recipe are 3 of my favorite. Each of these is very easy to grow and you can cut them fresh from your Garden almost year round. Sage, Parsely, and Thyme add a warm comforting flavor very common in Southern food.
2 tblsp. butter
1 tblsp. flour
1 breast and 2 thighs of chicken- any chicken parts will work
16 oz chicken broth
1 tsp each of ground sage,parsley, and thyme.
12-16 oz package of frozen mixed veggies
Salt & pepper to taste.
In a heavy sauce pan or dutch oven, melt butter and add flour. Cook flour for 5-7 minutes without browning (this will keep the filling from tasting pasty)
Add broth, chicken, veggies and seasoning, bring to a boil. Remove from heat, broth should be thickened.
Roll half the pie crust out and place in a deep dish pie pan- a 9in cast iron skillet works great. Pour or ladle filling into crust. Roll out the other half and lay over the top. trim the edges of pie crust, cut 5 slits in top of crust. Bake at 375′ for 30 minutes or until top is golden brown. Let cool for 15 minutes, serve and enjoy.