Barbed A Y kitchen

Chicken pot pie

Crust:
One store-bought pie-crust roll

Chicken Mixture

5 tablespoons butter
1 small onion finely chopped
2 carrots peeled and chopped
2 ribs celery chopped
2 medium potatoes peeled and cut in small cubes
⅓ cup flour
2 ½ cups chicken broth
2 teaspoons thyme
1 teaspoon mince garlic
3 cups diced or shredded chicken (from a rotisserie chicken)
Salt and pepper to taste

Instructions

Melt the butter in a Dutch oven or heavy pot. over medium low heat. Add the onions, carrots, and celery. Cook until the onions and celery are soft. Add the potatoes cooking for 2 minutes, add the minced garlic. Sprinkle the flour in and continue cooking for 2 minutes while stirring frequently. Stir in the chicken broth and thyme.
Cook until the mixture thickens and the potatoes are almost fork tender. Add the chicken to the pot and season with salt and pepper to taste. Pour the chicken pot pie filling into a casserole dish or deep dish pie plate.
Preheat oven to 350 degrees.
Gently roll out the pie crust to a shape that fits your casserole dish. Roll it out on a well floured surface leaving about a 1 inch overhang. Fold the piecrust or roll it around your rolling pin to move it to the dish. Lay it over the chicken mixture tucking it in along the edge.

Note: this makes a Ridiculous amount of food, reduce by 2/3rds and it will still be enough for 2.

Ingredients

1/3 lb bacon (about 4 slices) cut into lardons
2 Tbsp olive oil
1 lb ground venison
1 1/2 tsp sweet paprika
1 tsp kosher salt, or to taste
1/2 tsp fresh ground pepper
1/2 medium onion, chopped
1/2 cup carrots, peeled and chopped
1/2 cup celery, chopped
3 cloves of garlic, minced
1 cup dry red wine
1 cup beef broth
1 can diced tomatoes
1/2 bay leaf
1/2 tsp thyme
2 Tbsp butter
2 Tbsp flour

water, milk, and butter for 4 servings of instant mashed potatoes.

Instructions( instructions )