and here is the original recipe! My alterations are below...
Chicken Pot Pie
1 rotisserie chicken
6 cups canned chicken broth
3 large carrots, peeled, cut into 1/2-inch pieces
1 pound potatoes, (~5 medium) peeled, cut into 1/2-inch pieces
1 cup frozen peas
3 stalks of celery, cubed
¼ cup (1/2 stick) butter
3 medium leeks (white and pale green parts only), sliced
2 large shallots, minced
2 tablespoons minced fresh thyme
1/2 cup all-purpose flour
1/2 cup dry white wine
1/2 cup whipping cream
Butter 4-quart baking dish. Shred chicken in colander. Bring broth to boil in large pot, add carrots, potatoes, peas and celery to pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Place colander in large bowl and pour veggies and broth into colander/bowl. Remove colander with veggies and chicken to drain. Reserve the remaining broth.
Melt butter in pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in remaining broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy into bowl with veggies and chicken, stir to blend. Transfer mixture to baking dish. (You can do all of this in the baking dish I just find it easier to mix in a bowl rather than a shallow dish.) Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400F. Roll out crust dough on non-stick foil to 15x10 1/2-inch rectangle. Using foil as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.
2 1/2 cups all-purpose flour
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup chilled solid vegetable shortening, (Crisco) cut into 1/2-inch pieces
6 1/2 tablespoons (about) ice water
Blend first 5 ingredients in mixer until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. Using fork, or pastry cutter mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes, the longer you cool, the easier it is to transfer. (Can be made 2 days ahead, keep chilled. Let dough soften slightly before rolling out.)
Make this a day ahead, let the crust cool properly on non-stick foil in the shape of your pan so you can simply plop it on top of your cooled filling and rip the foil off so easily. Seriously, I've made this a bunch of times and this is the easiest way to do it. Don't try and use regular foil instead, it won't be as easy or pretty. Crust will get everywhere but on your pie. Then go to your bible study and text your husband to put it in the oven before you leave so it will be ready when you get home. Wait, that's only me? Ok cool. Enjoy! x