a double pie crust
1 tablespoon olive oil
2 cups chopped vegetables, like celery, carrots, and onions,mushrooms and potatoes
spices, like salt, pepper, thyme, oregano, and parsley
1/3 cup butter
1/3 cup flour
3/4 cups chicken broth
1 cup milk
Saute the Vegetables
Heat the oil in a skillet over medium high heat. Then, add the vegetables and spices and saute them until they are soft.
When they are done, remove the vegetables from the heat and set them aside.
Make the Chicken Pot Pie Filling
In a saucepan, melt the butter and stir in the flour. Now add the chicken broth and the milk, and cook this over medium-low heat, stirring constantly until it thickens.
Stir in the vegetables and chicken, and then pour everything into the pie crust.
Cook the Chicken Pot Pie
Cover the pie with the top crust, seal the edges together, and cut some slits in the top so that steam can escape while the pot pie cooks.
You will want to cook it at 375 degrees for about 45 minutes, until the top is golden brown. Enjoy!