Chicken Pot Pie with Cheddar-Herb Crust

This recipe is so good. It all started when I really wanted to eat a pot pie... so I bought a few of those Marie Calendars frozen pies that I LOVED when I was a kid. And then I ate one. And I was so disappointed. They are good because they are cheap and all, but I will never be able to eat them again, after making this. Me and Ethan ate nearly the whole pie in one sitting.

  Ingredients

For the Crust...
Crust (If you are really ambitious and have multiple hours to work with, you could make your own!)
1 TBS Italian Seasoning
2 TBS shredded cheddar
flour
For the filling...
1/3 c. butter
1/2 an onion (+ carrots and celery if you have them!)
1/3 c. flour
1 1/4 c. broth
1/2 c. milk
2 c. cooked diced chicken
1 1/2 c. frozen mixed vegetables
salt and pepper
garlic powder

1. Thaw your crust, if it's frozen. Otherwise just leave it on the counter for 15-20 minutes.

2. While you are doing this, cook your diced chicken in a frying pan with just a bit of oil until it is no longer pink. Remove from the pan.

3. In your pan, melt butter completely. Add onions, carrots, and/or celery. Cook 2-3 minutes.

4. Add flours, spoonfuls at a time, mixing completely. It will be thick.

5. Add milk and broth slowly. At this point, it will start resembling pot pie filling.

6.  Add chicken and frozen vegetables. Stir over medium heat for 5-6 minutes until it is thickened. If it seems to watery, add a tad more flour (or cornstarch).

7. At this point, unroll your first pie crust and place in a pie dish, making sure to lay over the edges.

8. Spoon your filling into the dish on top of this first crust. Roll your second crust out onto a floured surface, sprinkle generously with italian seasoning and shredded cheddar cheese. Do your best to squish these into the dough surface, but it is a rather impossible feat, I've decided, so don't worry too much about it.

9. Carefully remove it from the floured surface and place on your pie. Pinch edges to seal and cut a few slits in the top to vent. Even though I vent, every time, I always have some kind of leakage.

10. Place in the oven at 350˚F for 30-40 minutes. 30-40 is a big window, i know. But it depends a lot on your oven. GET TO KNOW YOUR OVEN. I can't stress that enough. Mine is done in about 33-35 minutes, but I have to spin it once or twice so one side doesn't burn. 

**Migrated from http://postgraduatekitchen.blogspot.com