Call off the dogs already. :smile_wp: How do you even know that my Chicken Pot Pie is decent? Because it’s not my recipe, that’s why. Here is a version that I tweaked from the recently published MOMYS cookbook.

Chicken Pot Pie

2 Pie Crusts (your own or purchased), unbaked
2 T. Butter
2 T. Flour
½ tsp. salt
¼ tsp. thyme
¼ tsp. pepper
1 c. chicken broth
¼ c. milk
2 cups chicken, cooked and cubed
1 ½ cups vegetables (I use fresh potatoes and carrots, frozen peas)
Dash of minced onion

Preheat oven to 425. Line pie plate with one crust. Melt butter in a large skillet over low heat and stir in flour, salt, thyme, and pepper. Cook until smooth and bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly for one minute. Stir in chicken and veggies. Pout into pie crust. Top with the second pie crust. Seal edges, cut fancy slits for airing. Bake on cookie sheet 30-40 minutes or until crust is golden brown.

This is for one pie. You have to do fancy math to make eight.