recipe: chicken pot pie for those who don't like pot pie

This is a recipe stolen from my mother. I remember the first time she made this. "Ugh...those nasty Marie Calendar things!" I thought. And then I took a bite, and it was SO GOOD. Fast forward a few years. One night, when we were first married (and lived in my favorite Phoenix apartment) I made this for Jay. He doesn't like those nasty Marie Calendar things either. Needless to say, it was a winner.

Chicken Pot Pie

ingredients:
1/3 cup butter
1 cup chopped onion (I used 1/2 of an onion)
1 cup chopped carrots
1 cup chopped celery
1 cup diced potatoes
1/2 cup flour
2 1/2 cups chicken broth
1 cup canned evaporated milk
pre-made pie crust (love pillsbury)***
4 cups cooked chicken diced ( I used 1lb)
salt and pepper to taste
1 pinch of thyme

preheat oven to 400 degrees

Heat butter in skillet and saute veggies for 10 min stirring occasionally. Gradually stir in flour until well blended. Stir in broth and milk. Cook until it boils. Season and add chicken. Pour into two glass pie pans or a 9x13" pan. Cover with the pie crust. Bake for 20-25 min if using pie pans or 30 min if using a 9x13. Enjoy!

***if you are super ambitious, you can make this pastry dough instead:

1 1/2 cup flour
1/2 cup shortening
1/2 tsp. salt
1 egg slightly beaten
2 Tbs ice water
1 1/2 tsp white vinegar

combine shortening, flour, and salt with a pie cutter. Mix egg, water, and vinegar. Add liquid to flour mixture. Roll our to 1/4" thickness. Lay pastry on filling and tuck down sides.