I’ll be honest. I look at those huge chicken pot pies at Costco every time I shop there! And I haven’t bought one in years.

For one, I’m not sure it will fit into our motorhome’s microwave/convection oven, and two, Brian and I don’t need to eat a five-and-a-half pound chicken pot pie!

I bought and roasted a chicken from the farmer’s market in Panama City Beach last weekend. It was a big five-pound bird, and we had lots of leftovers. With my new Whirlpool microwave/convection and reliable power at the RV park we were staying in, I decided it was time to make our own pot pie.

All I needed was:

• A box of Pillsbury refrigerated pie crust
• About two cups of leftover roasted chicken
• ½ small onion, chopped (about ½ cup)
• 1/3 cup of butter
• 1/3 cup of flour
• 1 ½ cups of chicken stock (or a big teaspoon of Better than Bouillion) and water
• ½ cup of milk or half and half.
• Salt, pepper, garlic powder
• A bag of frozen vegetables (I used carrots, peas, corn, green beans, and lima beans)

1. Start by preheating your oven to 425 degrees (manual convection bake setting for RVers with microwave/convection oven).
2. Melt the butter in a medium saucepan. Add the onions and cook until softened. Add the flour and cook for a minute, stirring constantly.
3. When the flour starts to brown, slowly add the chicken stock and the milk, whisking until smooth.
4. Cook until it thickens up and easily coats a spoon (about 5 minutes or so).
5. Season to taste with salt, pepper, and garlic powder.
6. Add the chicken and the bag of vegetables.
7. Place one pie crust in the bottom of a deep dish pie pan (preferably metal if you’re cooking in a microwave/convection oven).
8. Spread the chicken and vegetable mixture out in the bottom of the pie crust.
9. Place the other pie crust on top and seal using your fingers to press the two crusts together.
10. Cut a vent in the top of the pie.
11. Bake for 30-40 minutes or until the crust is cooked through and the filling is bubbling.

Served with a salad on the side, this pie will feed 4-6 people or make dinner for two for two nights!

We enjoyed this pot pie with a light red wine, specifically a Cru Beaujolais from the village of Morgon. Or, as I like to say, when it’s in my glass, there’s More Gone!