Chicken Pot Pie-researched and researched, finally got it perfect.

 Chicken Pot Pie

-3-4 boneless, skinless, chicken thighs ( or any leftover roasted chicken or poultry.)
-l/2 head of garlic (or several cloves)-this is optional if you like garlic-roasted-explain later

-carrots, peeled and chopped into bite size pieces
-celery cut into bite size pieces
-onion cut into bite size pieces ( I like sweet onion)
-Green giant frozen baby peas
-homemade crust or-(my quick version is ready made crust by Pillsbury-roll out kind-great every time and easy )  I do prefer homemade crust, I'll put that recipe up another time, but this recipe has a lot of steps, so I often use the already made kind for this recipe.
-l/4 cup of margarine or butter
-1/4 cup of flour
-1-2cups of milk ( I usually use the 2% we have on hand)
if you want a white sauce-use milk,for a chicken stock- use chicken bullion-l cube or 1 tsp per cup of water.
-salt, pepper, (optional-garlic powder, dill, rosemary-maybe 1/2 tsp of each)
-1 egg


ok now, each of these steps can be done differently, but this is my best recipe. I watched a test kitchen show I love and then tried it this way, much better.
If your crust is frozen, (it freezes fine), defrost at room temperature for a few hours, if refrigerator, ready to go.
Chicken is much better when not cooked in the liquid.
Roast chicken in the oven. If skinless, boneless chicken thighs, 375 for 30-40 minutes should be good, until the juices run clear and not reddish. When done, cut into bite size pieces. If  leftover chicken etc. just cut up and you're ready with that ingredient.

Garlic can be roasted at 375, but I suggest my usual for it.350 degrees for 35 minutes. Take the head of garlic, cut off the top leaving each clove with an open top side. On top, 1 tsp of olive oil, salt and pepper. (again, dill and garlic powder are a nice add). When done, grab with a paper towel from bottom end and gently pop the garlic out. I have pics of garlic heads and cloves in my recipe pics.

Clean and cut your vegetables into bite size pieces.
Then saute them in a fry pan until almost done-stick a fork in one and eat it, if almost done. stop, that part is ready.
Meanwhile take out the frozen pea package to the counter to soften a little, these will go in no cooking first.  Fresh peas are very good too. 

Next we make the sauce or gravy. In a pinch- Franco American canned gravy is ok but here is another good way.
Melt the butter and add the flour, (making a rue), stir and cook 1 minute. Add the milk or the stock liquid and whisk or stir until no lumps and it thickens. At this stage you can add salt, pepper, garlic powder, dill, rosemary.

ok, now we're ready to assemble. Not necessary, but I prefer to non-stick spray my pie pan, then unroll l of the pieces of dough. Place in bottom of pan (if you want a bottom crust). Place a little bit of the sauce in the bottom, Then scatter a little bit of each of the ingredients so that all served get some of each of the items. cover with remaining sauce. Then place the top crust on.  To be pretty, pinch the dough every inch or so between your fingers. Then slit the top a couple of times to let it vent. You can refrigerator at this state and cook later in the eve.-do it all the time.  Baste with an egg wash on the crust for extra nice browning (optional). Stir the egg a little, then brush on the crust. Then cook at 425 for 45-50 min. until crust is golden brown. Enjoy.