My Favorite [Chicken] Pot Pie

It's getting colder out and it seems to be the season of endless pies. So here it is. Probably one of my all-time favorite recipes...

The Chicken Pot Pie.

Nothing like a hearty, warm meal for fall or winter. Chicken, potatoes, a good mix of veggies, warm gravy, and a flaky pie crust? What's not to like? You can eat this the day of, or store in the fridge or freezer. It reheats well.

So, I love chicken, but I am wondering what this pot pie might be like if it was made the vegetarian way (ahem, Kathy and Alex). I'm not quite sure what you'd add as an alternative to the chicken. Maybe just more vegetables and potatoes? Some Tofurkey? Mushrooms? Heck, you can realistically add anything you want, as long as the sauce-to-solids ratio is about the same. And instead of using chicken broth, you'd clearly just use vegetable broth and nix the poultry seasoning. I think I'd enjoy this dish vegetarian or non-vegetarian. Maybe I'll just start stuffing everything I eat into a pie crust. MMM.

Rotisserie chicken may also be a good thing to use next time as well.

Oh man, my next chicken pot pie is going to be fantastic.

Ingredients:

• 1 lb. boneless, skinless chicken breast (cubed) 
• 1 bag frozen vegetable medley
• 1/2 c. diced celery
• 1 c. cubed potatoes
• 2/3 c. butter
• 2/3 c. diced onion
• 2/3 c. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. celery seed
• 1/2 tsp. garlic powder
• 1 tsp. poultry seasoning
• 2 (14 oz.) cans chicken broth
• 1 c. milk
• 2 servings of Chris Ryan's Never Fail Pie Crust
• 1 egg + 1 tbsp. water for egg wash

Directions: 

1. Preheat oven to 375 degrees.
2. In large pot, combine chicken, vegetable medley, celery, and potatoes. Add water to cover and bring to a boil. Reduce heat and let simmer for 15 minutes. Remove and drain. 
3. In large pot, cook onions with butter over medium heat until soft and translucent. 
4. In small bowl, combine flour, salt, pepper, celery seed, garlic powder, and poultry seasoning. Whisk dry mixture into the onions and butter. 
5. Slowly add chicken broth and milk and simmer until thick.
6. Add chicken mixture to dish prepared with pie crust (* Note: This can be either a 9" round, 8"x8", or something similar. It does help if the dish is a bit deeper just so you know there will be no spill-over.)
7. Pour sauce over chicken mixture.
8. Top with second crust. Seal and brush with egg wash. Be sure to cut slits in the top to allow air to escape.