I don't have an exact recipe, but I can give you the basics. Mine are usually a tiny bit different each time.
2 pie crusts (the recipe I use is below, you just want one that isn't really sweet)
2 large chicken breasts (or more, whatever you want)
1 lb bag frozen mixed veggies, thawed (or whatever veggies you want, broccoli, zucchini, sometimes I throw leftovers in)
2-3 C diced potatoes, cooked
(maybe eyeball your chicken, potatoes & veggies to make sure they fit in the pan)
1/4 cup butter or oil
1/4 cup flour
4 cups liquid (milk, chicken broth, water + chicken bouillon; I use half milk and half water+bouillon)
Mix pie crusts and refrigerate.
Cook potatoes if you need to (boil, bake, microwave), cool and dice. Sometimes I use frozen diced hashbrowns, whatever, just let them thaw a bit while you work. Set aside.
Cook chicken - sometimes I cook the breasts whole by browning in a pan then finishing in the oven, then dicing. sometimes I dice then pan fry. whatever is easier for my day. Season well, I usually use Montreal Steak Seasoning, because I'm lazy. Set aside.
Roll out the bottom crust and place in the bottom of a 13X9 pan. It doesn't have to be pretty, it doesn't even have to come up the sides, really. Par bake @ 400F for about 15 min. This isn't critical, but it makes the bottom a little less soggy, and Frank doesn't like soggy bottoms. I don't even bother with pie crust weights, half the time I don't even prick with a fork. It will bubble up, but it'll sink back down when you put stuff in it.
To make the sauce for the pie, I use the dirty chicken pan. Add butter/oil and flour, cook over medium heat for a few minutes, letting the mixture bubble but don't let it brown, at least not a lot, a little is fine. Add your 4 C liquid slowly, whisking as you go, bring to a low boil. Mixture should thicken slightly, but it'll still be pretty runny, because it will thicken up inside the pie. Season to taste here - salt, pepper, more steak seasoning, poultry seasoning, thyme, whatever you like. This is what your pie will taste like, make it good!
Assemble the pie - once the bottom crust is out, everything goes in it. Sometimes I stir it all together, sometimes I layer, it doesn't matter at all. Roll out top crust & cover pie, doesn't have to be pretty. Bake on the center rack @ 400F for about 60 min. Everything is cooked except for the crust, so you're waiting for the top crust to brown to your liking. Just keep an eye on it after 45 min or so. Let sit for 15ish min before serving.
I've done the same pie with beef - just use sometime that'll be tender, or cook a pot roast until tender & dice. And use seasonings for beef.
Pie Crust - I've used my food processor and stand mixer for this. I'm not that careful to not overmix and it hasn't been a problem. This recipe is for ONE pie crust, and I don't double it, I just make it twice.
1 1/4 C flour
1/2 tsp salt
1 Tbl sugar (I leave out or use less for a savory pie)
6 Tbl cold butter (I use salted), cut into 1/2 in pieces
1/4 chilled vegetable shortening, cut into 4 pieces
1/4 c ice water
Process 3/4 C flour, salt, sugar until combined. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps (dough will resemble cottage cheese with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides of bowl, redistribute dough around blade/mixer, and add remaining 1/2 C flour. Pulse until mixture is evenly distributed around bowl and mass of dough has been broken up. (I keep going until it looks like its all together, I don't worry about it). Move to bowl, if using food processor. Sprinkle water over the mixture, with rubber spatula, use a folding motion to mix, pressing down on dough until dough sticks together. Flatten into a 4 inch disk, wrap in plastic wrap and refrigerate at least 45 min or up to 2 days. (This recipe is wetter/stickier than any I've ever tried, but I can use tons of flour when rolling it out so that it doesn't stick, and it doesn't get too dry.)
