chicken pot pie!

One of our favorite meals here is a fresh baked chicken pot pie. I made my first ones when we were still dating and made one for each of us in 6" wide 2" deep pans, which ended up being twice as much food as needed, so no we always freeze one for next week (quick dinner!)

So Timon made the SUPER EASY PIE CRUST, While I made the gravy, veggie, chicken filling. We didn't have celery, onion, or celery seeds, so Substituted frozen veggies of corn, carrots, and peas. (ironically titled "meiguo" (america) on their bag) At the last minute threw in three cloves of minced garlic, and it was just SPECTACULAR!

"One of the meal uses of the the frozen veggies," Noted Timon.

We baked our pie for 20 minutes til the crust was golden brown, crispy and delicious! SO GOOD! With the two of us listening to Newsweek on air, it only took about 30-40 minutes for prep, then we did a quick office clean up while it cooked. When the oven goes *ding* I start jumping up and down and frantically search for oven mitts because I'm so ready to eat.

This pie crust used oil and milk instead of butter- since we didn't have a lot of butter to spare and no pastry knife to slice it in (it takes hours to do with a single knife!) the oil was quick and T had no trouble rolling it out.

great meal, and then we stood on our balcony and admired the cool evening air and bright city lights.