This is the chicken pot pie for Thanksgiving dinner that the oldest '88 wanted me to make in exchange for her pumpkin crunch.
Chicken Pot Pie
For one pie, you'll need:
1 pie crust per my recipe for cherry pie or store-bought pie crust
2 potatoes, cubed, and steamed or microwaved so they'll cook faster
2 stalks celery, diced
1 carrot, diced
1 onion, diced
About 8 oz of mushrooms, sliced or 1 8 oz can cream of mushroom soup
1 or 2 chicken breasts, thighs, whatever body parts you want, sliced into 1/2-inch chunks
1/2 to 1 cup milk, or cream
2 tblsp corn starch
Salt and pepper to taste
On medium-high heat, saute diced onion, celery, and carrots until softened. Add diced chicken and stir until almost cooked through. Then add diced potatoes and mushrooms. Dissolve 2 tblsp of cornstarch into 1/2 cup of milk. Add milk to mixture and stir to combine. (If you're using canned cream of mushroom soup, omit the mushrooms and milk and just add the can instead.) Add salt and pepper to taste. Pour mixture into a pie plate with bottom crust. Form the top crust, tucking in any extra bits of crust.
Bake at 350 degrees for half an hour to 45 minutes until crust turns golden.