Kate's Chicken Pie

Mike and I have long discussed the concepts of "chicken pie" and "chicken pot pie". Where I come from, chicken pie and chicken pot pie are identical. But where Mike comes from (out East), chicken pie is a pie with chicken and vegetables in it and chicken pot pie is... a stew of some kind? With chicken and maybe dumplings... I'm still not clear on what it is. But this week, when I asked "Anything you'd like for dinner this week?" he said "Chicken pie." So that is what I made, and it turned out AMAZINGLY. It was so delicious. The spices were just right, and the pie crust, though store-bought (I know, I'm terrible), was awesome too.

So here it is... Kate's Chicken Pie.

Kate's Chicken Pie
1 cup cooked chicken, cut into cubes
2 Tablespoons butter
1/2 cup chopped onion
1/2 cup sliced mushrooms
1/2 cup chopped carrots
3-4 cloves garlic
1 Tablespoon flour
3/4 cup milk (I used skim)
1/2 teaspoon rosemary
1/2 teaspoon sage
2 Tablespoons fresh chopped parsley

1 box Pillsbury pie crust (there should be 2 in a box)

Melt the butter. Add onions, mushrooms, garlic and carrots. Cook until veggies are tender and the mushrooms have released their liquid. Sprinkle the flour over the vegetables. Cook for one minute, then begin slowly adding the milk. Mix well. Add the parsley, sage and rosemary, and simmer until thickened. Add the chicken, stir, and season with salt and pepper. Arrange the bottom pie crust on the bottom of a 9-inch glass pie pan. Spoon the filling in, and put the top crust on top. Trim the edges and flatten them with a fork. Don't forget the vents in the top! Bake in a 350 degree oven for about twenty minutes-- keep an eye on it.

So delicious. I used the leftover trimmings from the pie crusts to make a little apple tart, a picture of which I did not take.