Chicken pot pie

I've been wanting to do a pot pie for a while, and this lazy Sunday afternoon was the perfect opportunity.  Serve this with a green salad, and you have a complete meal.  This is an excellent choice for inviting the gang over for Sunday supper.  

8 chicken legs, roasted with salt, pepper, herbs -- thyme, rosemary, sage

1 lb mushrooms, quartered
1/2 small onion, finely diced

1 large onion, diced
2 ribs celery, diced
2 carrots, diced

8 Tbp butter
8 Tbp flour
4-6 cups liquid – chicken stock + milk
Salt & pepper to taste
2 tsp Worcestershire sauce, to taste

8 oz frozen pearl onions
8 oz frozen peas
1/2 chopped parsley

2 Pillsbury pie crusts

Roast the chicken at 400°F until done, about 45 mins.  Let cool to room temperature.  Pick the meat from the bones, cut up into bite-size pieces, and set aside.  Save the bones and skin for stock. 

Sauté onion and mushrooms in 2 Tbp butter until browned.  Set aside.

Sauté chopped veggies in 2 Tbp butter until softened, about 10 minutes.  Set aside.

Melt butter in a saucepan, and add flour, cooking for 2 minutes.  Add liquids – stock + milk – and whisk until the sauce is smooth and thickened.  This is a "velouté" sauce, cousin to the béchamel.  Season with salt and pepper to taste.  I will often add a couple teaspoons Worcestershire sauce to bump up the flavor of the sauce. 

In a large mixing bowl, combine the chopped chicken, mushrooms, sautéed veggies, pearl onions, peas, and parsley.  Add the velouté sauce, and mix well.  Pour into a greased 12-cup baking dish (12" x 9" x 1.5").  Cover with pie crusts.  (You'll probably need most of two crusts, but might have a bit more than you need.  Just cut off what you do not need.)

Bake in a 375°F oven for about 45 mins until bubbly and the crust has browned.  Let cool slightly before serving.

 Hot and bubbly from the oven.

An excellent Sunday supper.