Chicken Pot Pie

So... usually on Sundays we roast a whole chicken. Just the two of us usually only finish off half of it, the other half usually going into my salads for lunch. 

Dave loves chicken pot pie. I guess its the closest thing to any sort of meat pie (btw, Sweeny Todd... AWESOME movie) that is easily accessible here in the States. Cracker Barrel, apparently, is the Mecca of Pot Pie.

I even went so far as making the pie crust from scratch using the "Good for Everything" pie crust recipe from Dorrie Greenspans "Baking" book. Its a damn fine pie crust. As if I needed an excuse to use my new mixer *grins with glee*

Filling

1 half of a cooked chicken, cut into pieces
2 sliced carrots
1 cup frozen green peas
3 stalks sliced celery
1/3 cup butter
1 chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme
1 3/4 cups chicken broth
2/3 cup milk

Method

Preheat oven to 425 degrees F (220 degrees C.)
In the saucepan over medium heat, cook onions, celery and carrots in butter until soft and translucent. 

Stir in flour, salt, pepper, and thyme. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Stir in peas and cooked chicken.

Pour hot liquid mixture into oven-proof bowl (we used soup crocks). Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.