Sweet Jesus, how did it become November??? Yes, I took the Lord's name in vain (kinda) but he'll forgive me cause I'm gonna post a Chicken Pot Pie Recipe. Hold on to your knickers kittens, cause this one's yummers!!!

Chicken Pot Pie
1/2 Onion, chopped
3 cloves of Garlic, smashed & chopped
1/3 C Carrot, diced
1/3 C Cauliflower, diced
1/3 C Broccoli, chopped
1/3 C Celery, diced
1/2 C Corn
1/2 C peas
1 potato, diced
1lb Chicken tenders, diced
Salt & pepper to taste
Dried Oregano
Olive Oil
Bechamel Sauce
Pie Crusts
Remember, these are just suggestions, use whatever you have on hand. Pot pies are a perfect way of using up those leftover veggies.
Line pie plates (I like the mini size for individual pies) with pie crust. Bake @ 350 for 15 minutes, until lightly browned. Set aside to cool.
Pour olive oil twice around a large, heated skillet. Saute' onion & garlic. Add chicken and cook through. Add veggies (not the corn or peas) & potato. Season with salt, pepper & oregano. Cook until veggies are tender. Add Bechamel Sauce, stir. Finish by adding peas & corn. Pour into pre-cooked pie shells. Cover with additional pie crust. Pierce with a fork.. I like to make hearts or an S.. for my beau.
Bake at 350 for an additional 20-25min... until brown & bubbly.

Bechamel Sauce*:
2 C Milk
1/4 C Finely Diced Onion
3 1/2 Tlb Butter
3 1/2 Tlb Flour
Salt & Pepper
Heat milk & onion, turn burner off just before it boils. Set aside. In another pan make a roux by melting butter, adding flour, & stiring constantly over medium heat for 1-2 min. QUickly pour milk into roux and whisk until thickened. Stir until the sauce comes to a boil. Set pan to very low heat, cook for 5 min. Season with salt & pepper to taste.
*From Peggy at
Kitchen Blessings.. my Organic Cooking Teacher.