It's a chicken pot pie
Make pie crusts, set aside
Poach (or, in my case, boil because I don’t know how to poach) chicken and tear into pieces
Prep and saute together all the veggies
Make roux with onion, butter, flour, then gradually add milk and broth until you have a nice consistency, add seasoning as you like (I think I used thyme)
Throw solids into bottom crust, cover with liquid, add top crust, cut slits for steam to escape
Bake at 425 for 30-35 min, let cool for another 10
By Matt Rodigheri