Chicken Pot Pie

This is one of my favorite dishes...  to eat and to make and to give away!  It is quite simple and such a comfort food.  Smells wonderful when baking.
The recipe below makes two pies, one to eat and one to give away or freeze.
Step 1 Pie Crust - use homemade or store bought.   I often make these into the rectangular aluminum pans to take to the boys.  I do not put the crust on the bottom, just fill with the chicken mixture then cut the pastry top to fit.  Makes great care package for them.

Stash in Freezer

Step 2  Bake chicken
2 large skinless chicken pieces - can be breasts or thighs mixed - bake them in an oven baking dish with salt, pepper, thyme or poultry seasoning.  I add a bit of water to the bottom and 1 large spoon of Knorr Chicken Stock. 
Bake for about 1/2 hour at 350F.   Remove from oven and let cool, keep the juices.  Remove chicken from baking pan then shred chicken from the bones.  Discard the bones. 
Step 3 While chicken is baking peel 4 medium size potatoes and dice into a medium size pot of water.  Add about 1 cup frozen peas.  Peel and clean 2 medium size carrots, dice and add to pot.  I also dice 1 small mild onion and 1 stalk of celery and add to pot.   Boil the vegetables for about 15 minutes till tender.  Drain.
Step 4 Make gravy in baking dish or pour liquids into a large pot first.  Add 1 1/2 cups milk.  In a bowl add 4 tbsp flour and 1/2 cup water, mix.  Heat broth and milk to boiling then add flour/water mixture and thicken to a gravy consistency.  Keep heat going to attain the thickness.   Once gravy is made turn off heat and add the vegetables and chicken, stir and you are ready to fill the pies.
Step 5  Spoon filling into the pie crusts.  Cover with another shell, put slits on top for air holes.
Step 6 Bake in preheated oven at 425F for 10 minutes,  then reduce to 350F and bake for 30 minutes.   Will be bubbling.   Serve immediately.