One Crust Pot Pie

I heard about this idea from Beth (aka Biz) and have been meaning to make it for a couple weeks now!

First, I roasted a whole bird. Nothing fancy, just rubbed with olive oil, salt, and pepper. It was a 4-5 lb. fryer and took about an hour in a 350° oven. I used just the breast meat for the pot pie. The rest of the bird I'll use for something else and the carcass for stock.

In an 11 x 17" baking dish I put:

1 cup frozen peas
1 cup frozen corn
2 small onions, chopped fine
4-5 cloves garlic, minced
3 stalks celery, sliced
3 carrots, sliced
2 chicken breasts, cubed
salt and pepper, to taste
~5 cups gravy (I used stock thickened with a flour/water mixture)

The crust came from a recipe I found in a low-fat cookbook:

1 1/4 cup flour
1/4 tsp salt
1/4 cup cooking oil of choice (I used vegetable, but canola would be better)
3-5 Tbsp skim milk

Combine flour and salt in a mixing bowl. Mix oil and 3 Tbsp milk and add to the bowl. Use a fork to mix everything until dough forms a ball. Add up to 2 Tbsp more milk if necessary. Form into a ball. Roll out onto wax paper and then transfer to the top of your baking dish. Cut a few slits in the top and bake at 350° for 30-40 minutes. Let sit 10 minutes before cutting.

This made a LOT! I'd say serves 6, easily. One note: I got nervous about the gravy level, so I had added a bit more water at the end. This was a mistake because it ended up really, really watery.

So, we ate it in bowls with the crust scooped over top. It was still delicious, and I adjusted the recipe above to reflect the new gravy amount I'd recommend! I liked the crust, it was tender and flaky. I'd never made a crust like this before. Usually I cut in lard or butter!