Name: Chicken pot pie
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 lb Chicken breasts; 2 Pie crusts; 4 Carrots; 4 stalks Celery; 1 Yellow onion; 8 oz Frozen peas; 24 oz Chicken stock; 8 oz Whole milk; 6 tbsp Butter; 6 tbsp All-purpose flour; 1 bunch Fresh thyme; 2 tsp Salt; 1 tsp Black pepper

Chicken pot pie

The one for a cold week. Uses up a roast chicken if you have one.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

2 lb Chicken breasts(or the meat off a cooked chicken)
2 Pie crusts(the refrigerated rolls are fine)
4 Carrots
4 stalks Celery
1 Yellow onion
8 oz Frozen peas
24 oz Chicken stock
8 oz Whole milk
6 tbsp Butter
6 tbsp All-purpose flour· most people have this
1 bunch Fresh thyme
2 tsp Salt· most people have this
1 tsp Black pepper· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 70 minutes

Heat the oven to 400F. If the chicken is raw, poach it in the stock for 15 minutes, then lift it out and shred it, keeping the stock.
Melt the butter and cook the diced carrot, celery and onion until soft, about 10 minutes.
Stir the flour in and cook it for two full minutes. Skipping this is what makes a pie filling taste of raw flour.
Add the stock a splash at a time, stirring, then the milk, until it is thick and smooth. Add the thyme leaves.
Fold the chicken and the peas through, season it well, and let it cool slightly.
Line a dish with one crust, fill it, lay the second on top, seal the edges and cut two slits in the lid.
Bake 35 minutes until deeply golden, and let it settle 10 minutes before serving.

Amounts are on the list above — they change with the number of people; the steps do not.