4 tablespoons butter
1/4 cup onion, chopped
4 tablespoons flour
2 chicken breasts, cooked
3 cups chicken broth
2 medium carrots, chopped
1 cup peas
1 cup corn
1-1/2 tablespoons dried sage
2 teaspoons ground black pepper

1. Melt the butter in a sauce pan.
2. Add the onion and saute until soft.
3. Add the flour and whisk until the mixture bubbles.
4. Gradually add the broth, stirring until the sauce is thick and smooth.
5. Add the chicken, vegetables and seasoning and simmer until mixture reduces slightly.
6. Remove from heat and refridgerate.
7. Once cooled, add to prepared 9" pie crust and bake at 375 degrees for 30-40 minutes.

Makes 1 pie or undetermined amount of tarts

Please excuse my sailor mouth, but golly gee whiz heck that was frustrating. However, we came out victorious in round 2. A near-disaster overcame; a true underdog story!

See, I was raised on baking. There are pictures of me helping my grandmother bake when I'm maybe 4 years old. Baking is in my blood (which is likely bad for the arteries.) However, I have not been able to make a proper pie crust since leaving my grandma's kitchen.

It's a pretty simple thing; just mixed together flour, butter, salt and water, but very complex. You don't want to add too much or too little of anything or it will be too crumbly or too sticky. You can't really mess around with it too much if you mess it up because then it will be too tough.

Tonight was no different. I had Shannon prepare the crust so I could blame her if something went wrong (sorry honey!) but it was actually my fault in the end. In hindsight, I probably should've pre-baked the crust so it had actually cooked.

Regardless, I couldn't get the top layer to roll out enough and since Chicken Pot Pie has such a soup-like filling, it's pretty much necessary to have an additional layer to hold it together. With that said, the filling was tasty and worth salvaging and we were able to work the leftover dough and scoop out enough filling from the ruined pie to make Chicken Pot Tarts. These were absolutely delicious. A nice flaky crust and a flavorful savory filling. The best part about pot pie is the crusty part mixed with the gooey center and with the tarts you get a bit of that in every bite.