6 C chicken broth
Pie crust
1 12oz bag frozen mixed vegetables
3 Tbsp butter
3 Tbsp flour
Place chicken parts in large stock pot and cover with broth. Place a lid on the pot and bring to a boil, then simmer for 30 minutes. Remove chicken parts from the liquid; place both in refrigerator to cool overnight.
Make the pie crust and defrost the frozen mixed vegetables.
Pick the chicken meat apart from the skin and bones and discard the waste. Cut the meat into bite sized pieces. Set aside. Strain the cooking liquid in a small sieve to remove the solid fat and any other debris.
In a large saucepan over medium heat melt butter. When butter just starts to bubble add flour and whisk into the butter to form a roux. Turn heat up to medium high and slowly add about 1/2 C of the reserved cooking liquid and whisk until incorporated into the roux. Add 2 more cups of cooking liquid. Keep whisking until mixture thickens. Remove from heat.
To assemble pie: place 1/2 pie dough, rolled flat, in pie pan, then thawed veggies, then chicken pieces, then sauce. Top with remaining pie dough. Cut steam holes.
Bake at 350 for 1 hour.
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