Chicken Pot Pie

We love to use up those leftovers and often find ourselves with extra turkey or chicken.  One of our favorite ways to use up some of the leftover white or dark meat is chicken pot pie.  Its a classic, makes the whole house smell yummy and everyone eats it.  It's also a great way to use up those extra veggies you pick up at farmers stands in the summer.  I have made this so often that I don't use a recipe but did my best at creating one so others can enjoy this easy meal.  We like to try to lighten up our dishes so we stay healthy and have room for the the baked goods and desserts we all like so much!  That being said I only use a crust on the top, where it crisps up and has the most flavor.  

Ingredients

2 tablespoons olive or canola oil or butter

4-6 cloves garlic

1 small onion
8 ounce package of mushrooms sliced (variety your choice)

4-5 medium parsnips

4-5 medium carrots

3 small red potatoes

6 stalks celery

1 refrigerated prepared pie crust

4 cups chicken broth or stock (I prefer stock)

2/3 cup flour

parsley, sage, salt and pepper 

Recipe

1. Pull out pie crust.  These usually need a few minutes at room temp before you use them.
2. Preheat oven to 350
3. Chop veggies, dice potatoes, mince garlic
4. Heat oil or butter in large skillet.  Add garlic and onions and cook for two minutes.
5. Add mushrooms and cook 4 minutes, or until they soften.
6. Add parsnips, carrots, potatoes and celery.  Cook 4 minutes.
7. Whisk flour and 1 cup of stock.  Add this to pan along with remaining stock.  Heat until the sauce thickens.  Whisk in more flour if necessary but you shouldn't need to.  
8. Add spices to taste.  Around 2 tsp parsly, 1 tsp sage, dash or two salt and 2 tsp pepper for us.
9. Pour mixture into deep pie pan and top with prepared pie crust.  Cut slits in top to vent steam.  Bake for about an hour.  Let sit 10 - 15 minutes before serving