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Preheat oven to 400 degrees F.
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In a large skillet or saute pan, melt butter over medium heat, then add flour and chopped garlic.
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Stir to combine and cook for a couple of minutes until the mixture starts to bubble and turn slightly brown.
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Add 3 cups chicken broth, pan drippings from roasting your chicken**, the shredded chicken, vegetables, herbs, and a pinch or two of salt and pepper.
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(The mixture will become more flavorful as it thickens, so dont add too much salt at this point.)
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Cook over medium heat until it becomes bubbly, then reduce heat to medium-low and simmer for 5-8 minutes until mixture thickens.
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Add more chicken broth if it gets too thick, 1/4 cup at a time.
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Remove from heat and stir in the cream, if using.
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Pour filling into a 9-inch pie plate and let it cool for a few minutes.
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Roll out pie crust a bit so its about an inch bigger than the pie plate, then place over the top of the filling.
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Tuck edges underneath themselves to form a smooth edge and crimp, if desired, using your finger.
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Cut 2 or 3 small slits in the top of the crust, toward the center.
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Place egg in a small bowl and mix with 1 Tablespoon of water and beat with a fork.
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Brush some egg wash over top of the crust.
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(Youll have some leftover.)
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Place pie plate on top of a rimmed cookie sheet (in case it spills over while baking) and place in the oven.
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Bake for about 40 minutes until the crust is golden brown.
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Nats Notes: 1.
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I try to use some of the same herbs I used in the pot pie as I did when I baked the chicken, to complement the flavors already in the pan drippings and the meat.
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If youre unsure what to use or if your drippings and meat dont have a strong flavor, rosemary is a good choice.
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2.
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You can also make individual pot pies by dividing the filling into ramekins.
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This recipe will fill 5 or 6 10-oz ramekins.
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(Or 4 10-oz + 2 5-oz like I did.
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The smaller ones are good for the kids.)
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You can cut the pie crust into rounds to fit over the ramekins or use a small cookie cutter and cover the tops with a bunch of cut-outs.
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Place ramekins on a rimmed cookie sheet and bake until crust is golden brown.
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3.
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Feel free to use fresh chopped vegetables instead of frozen.
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Just saute them for a few minutes in the melted butter before you add the flour.
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4.
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** If you dont want to roast a chicken, you could use the meat from a rotisserie chicken and substitute the cup of pan drippings with 1 cup chicken broth + 1/2 teaspoon chicken bouillon granules + 2 teaspoon of the same fresh herbs you used for the rest of the recipe (or 1 teaspoon dried).
