Chicken Pot Pie

So since it's officially fall the oven is finally back in action. It's just too hot most of the summer in my apartment to use it.

To kick off the fall cooking/baking season I made a chicken pot pie. This is a super easy recipe and many more veggies can be added or substituted than what I have written here. (Also maybe an overhead light for my stove is in order this winter? Ergh... dark pictures)

This is a multiple step meal, so a prep-beer is in order.

I had time on my hands so I wove a lattice out of a pie crust while the chicken cooked. That is also a good time to chop up the veggies too.

I add the veggies back into the chicken pan to use the left over juices from cooking. I also add the oil or butter, pepper and thyme in with them.

While the vegetables cook you can shred the chicken. The two fork method is my favorite, using one to hold the chicken and the other to scrape off shreds. Or you can chop it, but I like the texture of shredded.

I dump the flour in after 10 or so minutes of sautéing.

Flour coated vegetables.

Half-and-half and chicken broth added. The thyme floats to the top!

Once the mixture is reasonably thickened, mix in chicken and pour into casserole dish. 

Oooo lattice...

Yummy roasty chicken pot pie

Above all, try not to fall over your cat while you cook.