First up, get some chicken thighs (4) for around 5 bucks at Walmart, or wherever. Boil them with salt and pepper, maybe a bay leaf, in a pot for around 30 minutes. Then remove the boiled thighs to your fridge in a bowl to cool down. Keep the water they were boiled in, this is your stock, chicken stock.
In the meanwhile, melt 1/4 cup of unsalted butter in yet another pot. Add 2 sliced carrots, a small chopped onion, a sliced stick of celery, and maybe some garlic, your call. Simmer these in the butter for 5 minutes or so. Wow, look at that, vegetables. So very healthy.
Next step, add 1/3 cup of flour to the simmering veg. Stir it about, then pour 2 cups of your homemade chicken stock into the mix, followed by a cup or so of frozen peas. Stir that too and watch in wonder as it reaches creamy consistency. If it doesn't, add more flour, if it's too thick add more stock. While you're at it, apply salt, pepper and a dash or two of Worcestershire Sauce.
Let it all combine and simmer for around 20 minutes, stirring. In the meanwhile, you've removed all the chicken from the bone, fed the dog with chicken skins, chopped up some mushrooms, washed up and... added chicken and mushroom to the pot.
Stir it up. Let it simmer. No need to rush and freak out, have a glass of wine and admire your pistol, or kukri. Bull up a shoe, a gas mask, clean a gas regulator, shine a cap badge or whatever comes to hand. Reverie over, unfold some unfrozen puff pastry, roll it out on a floured surface and stand by, you're almost there.
Pour the pie mix into whatever counts as your pie dish. Cover the mix with a rolled out sheet of pastry, maybe add some leftover pastry bits to the thing by way of fun. No matter, your call, then put it in a 375* preheated oven for around 30 minutes.
At the end of which, take the pie out of the oven and fall upon your scoff.
Like a warrior,
LSP
