I had too much filling to make the top and bottom crusts pinch together, so I had to just lay the top crust over the whole pie dish. I'll be more careful next time.
1 cup chopped carrots
1 cup frozen peas
1 cup diced potato (I always leaves the skins on for extra fiber)
1/2 cup chopped celery
5 cloves minced garlic
1 sprig fresh rosemary, chopped
1 stick butter
2 cups cooked chicken(I had roasted a chicken so I used some of that. I would probably use 1 lb boneless, skinless chicken, cubed and cooked)
1/3 cup flour
2 ready made pie crusts(This is the not home made part)
1 1/2 cups chicken broth
1 1/2 cups milk
Salt and pepper
Put carrots, peas, potato, celery, and chicken in a large sauce pan. Cover with water and bring to a boil. Simmer for 15 minutes. Remove from heat, drain into a colander and set the mixture aside. Melt butter in the pan and add garlic, onion, rosemary and salt and pepper to taste. Cook until softened (About 5 minutes). Remove from heat and sift in flour. Stir in chicken broth and milk. Place 1st pie crust into a deep pie pan. add chicken and veggie mixture. Slowly add liquid mixture. Stop adding liquid before you get to the top of the pie crust. (That's where mine got ugly!) Put top crust on and pinch together top and bottom crusts. Cut several slits for ventilation. Cook in a pre-heated 350 degree oven for about 40 minutes, or until crust is golden brown. Let it stand for about 5 minutes before serving to allow sauce to thicken.
I know. It doesn't look so great, but it was really tasty! I never seem to put enough salt and pepper, but that seems to work out, because one person in my household never tastes anything before he adds a lot of salt and pepper. I hope next time it is prettier, but in the mean time, I enjoyed seconds for lunch today!