I've developed my own recipe over the years and I'm quite happy with it. It has to be said that this isn't Scott's favorite meal, but I'm fairly certain that's because its chock full of veggies. So lets not let his opinion tarnish this dish's lovely reputation in our house.
The first step is to dice up an onion and a few cloves of garlic, then saute them in some olive oil and butter over medium heat.
Next add about 1/4 c of flour to the mix and stir it around for 3-4 minutes. Then slowly stir in 15 oz of chicken broth. Once the broth is fully incorporated and there are no lumps of flour left, add your veggies, chicken, and herbs. And don't forget to season with salt and pepper as well!
Keep the pot cooking over medium heat and stir occasionally until the gravy is nice and thick and the carrots have started to soften. In the meantime, make your crust. (this is my favorite pie crust recipe)
by Honey Loves Grizzly
1 medium onion, diced (sometimes I use leeks in addition to onion)
3-4 cloves garlic, minced
2 T olive oil
2 T butter
1/4 cup flour
15 oz. chicken broth
3 cups shredded chicken
5 carrots, diced
1/2 bag frozen peas
1-2 T herbs (I love to use oregano, basil, thyme, and parsley- usually dry, but fresh if I can get it!)
One pie crust
1 egg whisked with 1 T of water
Heat olive oil and butter over medium heat. Add onion and garlic, 3-4 minutes. Add flour, stir, cook 3-4 minutes. Add broth slowly in a stead stream while stirring constantly. Cook and stir until slightly thickened and no lumps remain- 1-2 minutes. Add veggies, chicken, and seasonings. Keep over medium heat and stir occasionally, until thick and veggies are tender. Prepare crust and place over the top of your thickened chicken and veggie combination. Brush crust with egg wash and then cut slats into the top to vent. Bake at 350 until sauce is bubbly and crust is golden brown.