Chicken Pot Pie

Make pie crust, and roll into rectangle to fit on top of 9x13 pan. Place in fridge until ready to use. I like to use this pie recipe, Pam's Pie Tutorial but you can use whatever your favorite crust is, or even frozen. Keep crust cold until ready to use, so the heat from the gravy doesn't make it too difficult to put on top.

Filling:
1 onion, diced
4 T. butter
3 carrots, finely diced
2 stalks of celery, finely diced
2 large potatoes, finely diced
2-3 cloves garlic
4 T. flour
3 C chicken broth, more if needed0
1 t. thyme
1 T. turmeric
1 t. oregano
salt and pepper to taste
1 T. apple cider or red wine vinegar
2 lbs chicken, cooked (you can use rotisserie chicken, poached chicken breasts, shredded baked thighs, really whatever kind of meat you have on hand.)
1 C. frozen corn
1 C. frozen peas

Cook onions in melted butter until they start to turn translucent, about 3-5 minutes. Add carrots, potatoes, celery, and garlic. Cook until vegetables start to soften. Add chicken and stir until meat is heated through. Add flour and stir until everything is coated, then pour in chicken broth and cook until gravy starts to thicken. Add seasonings and vinegar. Once gravy is thick and bubbling, and vegetables are cooked through, throw in frozen corn and peas. Cook just until they are heated, then put into greased 9x13 pan. Place pie crust on top, and crimp edges. Put in 350 oven until crust is golden brown, about 45 minutes.