Deb's Easy Chicken Pot Pie

Forget that it is August 7th...this is Washington and the weather will do what it wants...and today it wants to be cool and rainy...perfect for taking leftover roasted chicken and potatoes and making  quick, easy chicken pot pies.

The first step is to make a nice chicken broth (you can use canned, but it never tastes as good and they almost always have too much salt added...and why spend the extra money when you already have the chicken bones?).  Remove the meat from the bones of the roast chicken.  Place the bones in a stock pot with whatever veggies you have on hand...today I used a couple ribs of celery, a cut up carrot or two, a sprig of fresh rosemary and one of parsley and the ends and outer skin of a yellow onion (saved the rest of the onion for the pot pies).  Cover the bones and vegetables with cold water, about one quart, and heat on medium until it just comes to a slow simmer...turn the heat down to low and simmer for an hour or so.  Pour the broth through a colander into a large bowl and discard the bones and vegetables (actually my dogs get the veggies...they love them!).  Return the broth to the pot and add the skimmed pan drippings from last night's roast chicken.  Heat on medium until the drippings melt and combine smoothly with the broth, about 5 minutes or so. Strain the broth again through a fine sieve or a colander lined with cheesecloth.  There will probably be enough broth for the pot pies and some to freeze for another time.

For the filling to make 2 pot pies:
2 tablespoons olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup cooked chicken meat
1 cup cooked sliced carrot
1 cup cooked diced potatoes (I used leftovers from the roast chicken meal)
1/2 cup frozen peas
2 tablespoons flour
3 cups chicken broth
salt and pepper

Heat the oil in a saucepan...add the onion and garlic and saute briefly...add the mushrooms and cook for 3 or 4 minutes...add the flour and stir until the flour and oil form a light roux.  Add the chicken broth, stirring constantly until a light gravy forms.  Add the vegetables and chicken...salt and pepper to taste...keep warm over a low burner.

For the crust:
1/3 cup lard or vegetable shortening
1 cup flour
pinch of salt
cold water
one beaten egg

Preheat oven to 425 degrees. Combine the flour salt and shortening in a bowl and cut through with a fork until crumbs form.  Add enough water to form a soft dough.  Roll dough out and cut out circles large enough to cover serving bowls. Place dough circles on cookie sheet and brush dough with egg wash.  Bake for about 10 minutes until golden brown.

Place a portion of the filling in a serving bowl and top with a baked crust circle...Enjoy!

Hint: Use leftover pot roast and beef broth to make a beef version of the pot pies.....