chicken pie

My sister-in-law mentioned that she'd love to have some chicken pot pie on this blustery day. Being the ever-helpful person that I am, I suggested she make one and searched the blog archives for a recipe... after all, I frequently make chicken pie.

I am shocked and so disappointed by my sub-par blogging qualities right now... I haven't shared this very easy pie with you! Hanging my head in shame, I resolve to do better in this new year.
Here is the skinny on chicken pie. Please accept it with my sincere apologies. I'll try to blog better.
Ingredients
1 rotisserie chicken, meat removed and set aside. (Carcass and skin reserved for stock.)
3 potatoes, peeled and cubed
3 T. unsalted butter
3 T. all purpose flour
1/4 c. dry vermouth
1 can cream of chicken soup
3 c. chicken stock
1 T. extra virgin olive oil (evoo)
1 onion, chopped
2 carrots, sliced
black pepper
poultry seasoning
1 ready-made pie crust OR a package of frozen biscuits
Directions
Place peeled, cubed potatoes in a pot of boiling, salted water and return to a boil. Reduce heat to low and cook until tender. Drain potatoes, reserving around a half cup of starchy water. This can be used to thin the sauce without making it watery.
Remove meat from chicken, reserving bones, skin and fat for making your own aMAZing stock. In a large, flat saute pan, melt butter. Whisk in flour until smooth and paste-like. Slowly add vermouth and a splash of chicken stock, whisking constantly. Add cream of chicken soup and blend. Add remaining stock and let it simmer on very low heat until thickened.
In another pot, saute onion and carrot in evoo until softened. Add vegetables and shredded chicken meat to gravy mixture. Season with poultry seasoning and lots of black pepper.
Place into pie crust. Bake at 400° for 20 minutes or until bubbly. If using biscuits, bake according to package directions. Pour filling into a casserole and top with biscuits.

As pictured above, you can also make individual pies and top with pie crust, crumbs or biscuits… you decide!