From H.C.'s Kitchen: Pot Pie 2 Ways (Chicken or Vegetarian!)

With the chill in the air, I thought I'd share one of my family's cool-weather favorites, chicken pot pie! I've been making this since my kids were barely big enough to see over the counter and to this day there are rarely leftovers. I've made it enough times I'm pretty sure I've burned the recipe into my brain for life.

It's so simple to make and so delicious... perfect for a fall evening!

I'm also including a vegetarian version that I adapted for one of my co-workers for those that prefer a meatless diet!

Chicken Pot Pie

· 1 pkg of 2-part pie crust

· 1/3 c butter

· 1/3 c diced onion (you can substitute onion powder if you need to. When I do, I use ½ tsp)

· ¼ tsp black pepper

· ½ tsp each of garlic powder, Italian seasoning, and salt

· 1.5 c of chicken stock (or the same amount of water with a bouillon cube)

· 2/3 c milk

· 2 c frozen mixed vegetables, thawed

· 2-3 cups of cooked chicken, cubed (rotisserie chicken is great to use here in a pinch!)

1. Preheat your oven to 425F.

2. Over medium heat, melt butter in a large pot and add onions, cook until translucent.

3. Add all seasons, blending well.

4. Sprinkle flour in until well incorporated (should look like a thick paste). Be careful not to scorch it!

5. Slowly mix in stock and milk, stirring continuously. Once the mix starts to come to a boil, remove it from the heat. This is as thick as your gravy will be.

6. Add veggies and chicken to your gravy and mix well. Set aside while you get your bottom pie crust in the pie pan.

7. Once your bottom crust is ready, pour your veggie/gravy mixture into it and cover with the top crust. Crimp the edges well to prevent the gravy from leaking into your oven. Cut several slits in the top for venting. Cook for 30-45 minutes or until the crust is golden brown.

Vegetable Pot Pie