While I'm sad to see the warm days of summer come to an end, there's cause for celebration with hearty meals like chicken pot pie! Now there's something to get excited about after raking leaves and putting up with the chilly days! One of the best features of a casserole like this is that contents can be altered to what you have on hand. No green beans? Use peas. Don't like carrots? Leave them out. Use refrigerated pie dough, your own favorite recipe, or mine that is detailed on this recipe for pasties: Steak and Potato Pasties
1Melt 2 T butter in a large saucepan over medium heat. Add diced onions and saute until soft. Add the mushrooms and saute another 5 minutes. Remove from pan and set aside.
2Melt remaining 2 T butter in the same saucepan. Add flour and whisk until incorporated. Cook for about 5 minutes or until flour darkens slightly. Slowly add chicken broth, whisking constantly, until smooth. Add oregano, sage and thyme. Cook until thickened. Whisk in parmesan and remove from heat.
3Peel, dice, chop and measure all vegetables into bite-sized pieces. Dice chicken. Add sauteed mushrooms and onions.
4Pour vegetables into sauce and stir to coat.
5Prepare pie crust. Pour chicken/vegetable mixture into crust. Cover with the second crust and crimp the edges. Slit the crust several times on top to release steam.
6Bake 1 hour to 1 hour 15 minutes or until crust is golden brown. I chose to make individual servings, but this is also simple to place in one pie pan.