Chicken Pot Pie

Is it sad that a South Park rerun inspired my dinner?

We've had some great weather here in Iowa lately, but tonight was cold.  I was watching Netflix today and came across the South Park episode where Cartman yells, "No Kitty, thats my pot pie."  I suddenly had a craving for pot pie, and it would be the perfect comfort food for the yucky rainy weather,  

I cruised some recipes online, and I came across this number:  Chicken Pot Pie II. It looked easy enough and the reviews were good.

What you'll need:

1 1/2 pounds of boneless skinless chicken breasts

1 cup of chicken broth

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups milk

3 tablespoons butter

1 onion, chopped

1 cup chopped celery

1/3 cup all-purpose flour

2 cups frozen mixed vegetables, thawed

1 tablespoon chopped fresh parsley

1/2 teaspoon dried thyme

1 (9 inch) pastry for a 9 inch single crust pie

1 egg, lightly beaten

What to do:

1. In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
2. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
3. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

I do have a confession....I did cheat a little.  I bought a rotisserie chicken.  I bought a garlic and herb flavor one, and damn it was divine.  My blsl chicken breasts were frozen, and hey, I'm lazy sometimes.  

Mr. Whoa rating:

√√√√

We both decided it would have been a little better if there was crust on the bottom, rather than just on top.  But it must have been good?