Now, if you don't have the zoo to feed like I do, don't think you have to make a huge gy-mungo pan like I do. This actually makes 2 regular pie pans. If you don't need 2 pies? You can freeze the leftover filling for a crazy weeknight meal! Talk about comfort food!
Homemade Chicken Pot Pie
3 cups cooked chicken, chopped
32 oz. chicken broth
1 tsp. dried parsley
1/2 a small onion, chopped
1 cup chopped celery
2 cups cubed potatoes
2 cups peeled and chopped carrots
1-1/2 cup frozen corn
1/3 cup whole wheat flour
1/2 cup water
1 tsp. salt
1/8 tsp. pepper
Cook vegetables (except corn) in chicken broth until tender. Blend flour with water in a small bowl. Add to pot and stir until broth thickens (5-10 minutes). Add salt, pepper, parsley, corn and chicken to pot. Simmer until mixture is very thick and resembles pie filling.
Place bottom crust in pie pan. Spoon in filling and top with second crust. Cut slits in top crust. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake until crust is done and filling is bubbling. About 15-20 minutes.
*This makes enough filling for 2 (9") round pies or 1 (10x15) rectangle pan.
**You can cool and freeze the filling, but don't freeze the crust! Thaw filling completely, assemble and bake as directed above.