Last night, we had *the* best chicken pot pie. I decided I would start it by making a roux so it would be nice and full/thick (not runny). Ooooh it was wonderful!
2/3 cup oil (I use olive oil)
2/3 cup flour
1/2 yellow onion, chopped into larger pieces
2 carrots, cut into small thin ribbon pieces (with vegetable peeler)
((plus any other vegetables you’d like to add, like English peas, etc.))
2 cloves garlic, chopped very-very fine
2 tbsp. dried sage (or you could use thyme instead)
salt and pepper
1 roasted chicken, pulled into bite-size pieces (I used a plain already-roasted chicken from Whole Foods. Discard the skin and remove any fat from the meat. It is easiest to pull the meat off when it is still warm, so if you get a roasted chicken from the grocery store, you can do this right when you get back home. Put the pulled meat in a bowl, and it will be ready for later.)
1 cup chicken stock
2 deep-dish pie crusts
Preheat the oven to 425*.
Use a large high-sided skillet, or a pan, for this.
First you make a roux. Over medium heat, bring the oil up to temperature, then stir in the four. This will need to be stirred constantly for several minutes until until you have a blonde (very light tan) roux. Add the vegetables – onion, carrot, garlic, etc and cook through:
Add the chicken and cook until hot, then add stock, sage or thyme, and salt and pepper to your liking. Stir, stir, stir. If it’s too thick you can add more stock but 1 cup was perfect this time:
Pour everything into a pie crust (I cheated and used one from the store), then place the other crust on top, making a few slits in the top for steam to escape…
…in the oven for 20-25 minutes – just until the top is a nice golden brown (because everything inside is already cooked through, you’re really just cooking the dough through at this point):
…it was *so* good!!