Chicken Pot Pie
The horror! (Insert sarcastic wink here).
A liberal dose of your favorite seasonings (I am keeping the sales of thyme, oregano, salt and parsley alive and well)
2 cups mixed veggies, such as chopped zuchinni and squash, broccoli, cauliflower, beets, cabbage, snow peas, green beans, peas, carrots, etc. (Rather than following an exact measurement, I pack as much veggies into my pan as will fit!)
|Your crust will look something like this! (Source)|
Borrowed pic since a hungry college student forgot to take her own!
In a separate pot, throw together your sauce. Begin by heating the pan on high-medium, lowering the heat to a simmer after adding the oil, stock, spices and flour. Keep stirring until it thickens, adding more flour or chicken stock as needed to gain the desired consistency. (If you're a space-limited college student like me who's rockin' the kitchen with one pot, cook the vegetables, pour them in the pan with the chicken, and then make your sauce). As these cook, rescue the flour from the fridge to defrost for a few minutes.
Once the vegetables are softened and the sauce is thick, combine them and the chicken either in a large pot or a baking dish, stirring to equally distribute all the ingredients. Then take the dough of ball and flatten it into a crust using your hands or a rolling pin and extra flour. As you flip it to cover the top of your baking dish and filling, don't worry if it cracks! It tastes just as delicious applied in patches versus a whole sheet - trust me.
Once your pie is perfected, you can devour a slice straight from the oven (even when I bake it late at night for class the next day, I can never resist a couple bites!) or reheat it later on. I've hoarded the leftovers wrapped in tinfoil in my fridge for a week, and ate every serving with equal enthusiasm.