In the spirit of our (almost) fall-like weather, I made a chicken pot pie. Super delicious and fairly easy to make.
1 Pillsbury rolled crust
1 whole chicken
2 carrots, 2 stalks celery, 2 small potatoes, 2 mushrooms
3 Tb butter
2 to 3 Tb flour
1/2 block of cream cheese
broth from the chicken
Boil the chicken and save the broth. Refrigerate overnight and skim the fat off the next day. Chop vegetables and saute in butter until just soft (including potatoes). Add flour, stir, and let cook for about 3 minutes. Slowly add the chicken broth (2 or 3 cups worth) , stir to get rid of lumps. Once the chicken broth is incorporated add the cream cheese and cook on low heat until the mixture is thick and the cream cheese is melted. Add more chicken broth if needed. Add about 1/3 of the cooked chicken. Season with pepper, sage, and thyme. Cool completely. Let the crust sit out for about 30 minutes, until it's easy to unroll. Layer the bottom of a pie pan with one crust, add cooled mixture, then layer the top crust on and crimp edges. Put small pieces of tin foil around the edges so it won't burn. Cook at 375 for at least one hour. If the top isn't nicely browned then cook for another 10 minutes.
The most important step in this recipe is to cool the filling before adding it to the crust. If the filling is even warm it will make the crust gummy.