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[quote=Anonymous]The trick to a good pot pie is a good gravy.  If you have pan drippings from roasting a bird, that works best.  Since I didn't always have that, here's what I do.  Once a year, I make roast ducks.  They put off a lot of fat.  I then clarify the fat and freeze it.  I use duck fat to make gravy when I don't have  pan drippings.  For the gravy, make a basic roux with fat and flour until the roux turns to a paste-like texture.  You want to cook it enough to cook off the raw flour taste.  Then add chicken stock/broth until you get the consistency of gravy that you like.  I like a thicker gravy, but you can control it at this stage.  Set the gravy aside.

So, I saute onions, and garlic until translucent.  Then add chicken and any flavorings I like (fresh basil is actually quite good).  When the chicken is cooked, add frozen veggies to taste (I like mixed carrots and peas, but have often used whatever is in the freezer).  Cook until the veggies are thawed.  Then add the gravy and heat over low to meld the flavors and ingredients.  Make your pie shell, cooking the lower shell, then fill and cover and cook the upper shell.  The filling is already cooked, so doesn't need to be cooked.[/quote]

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