Chicken Pot Pie

This is favorite cold-weather dinner of mine, for sure. Delicious, hearty, and packed full of veggies! I combined a few different recipes, and added some things of my own... so this is what I came up with:

Chicken Pot Pie

In a large sauce pan saute for 5 minutes:
3 tbs butter
3 cloves minced garlic
1 chopped med onion
1/4 cup sweet red pepper
1/3 cup white wine

Stir in to make roux:
- 1/4 cup flour
- 3/4 tsp salt
- 1/4 tsp black pepper

Add:
2 - 2 1/2 cups chopped/shredded cooked chicken

Add:
- 2 cups whole milk (or half and half)
- 1 1/2 cups frozen peas
- 1 1/2 cups sliced baby carrots (steam until semi soft before adding)
- 2 cups chopped potatoes (boil until semi soft before adding)

Add a little more flour if the sauce doesnt seem thick enough (I think I added another tbs of flour at this point)

in a deep pie pan, (or 8x8, 9x9) put pre-made roll out pie crust dough (I used Pillsbury), pour in pot pie mixture, then top with another pie crust roll.

Cook pie for 30 minutes at 425 degrees.