1 pie crust (ready-made or homemade)
2-3 small potatoes, diced
1 onion, chopped
1 Tbs oil
6 Tbs butter
6 Tbs flour
3 c. chicken broth
1/4-1/2 tsp. Worcestershire sauce
1 12oz bag frozen mixed vegetables (I like a mix of peas, carrots, corn, and green beans)
2 cooked chicken breasts, seasoned and shredded
salt and pepper to taste
Par-boil potatoes by boiling in water for 4-5 minutes until they're almost cooked through. Set aside. In a large skillet, heat oil on medium heat then saute onion until translucent. Remove onion from the pan and set aside.
Over medium heat, melt butter in the pan, then whisk in flour until smooth. Continue whisking until the roux browns and is caramel colored. Slowly whisk in chicken broth and continue to stir until mixture thickens. Add a little Worcestershire sauce, salt, and fresh ground pepper to taste.
Add the onion, potatoes, chicken, and frozen vegetables to the gravy and stir to combine. Add more salt and pepper until seasoned well.
Prepare a deep, 9" pie pan by placing 1 pie crust in the bottom. Pour chicken and vegetable mixture in to pan. Top with the other pie crust and pinch edges to seal. Cut the center of the pie crust to allow steam to escape. Bake at 400° for 40-45 minutes, or until crust is golden brown.
SIMPLIFIED RECIPE, from my friend, Tonya Meacham
1 pie crust (ready-made or homemade)
2 cans potato soup
1/2 cup milk
1 small bag frozen mixed vegetables
2 cooked chicken breasts, cut up
salt & pepper
Place ready made pie crust on bottom of pie plate. Mix together cooked chicken, soup, milk, and vegetables. Salt and pepper to taste. Add to crust and cover with the other crust. Bake 375° for 1 hour.
