Carol asked for a chicken pot pie and I made it by melding the chicken, vegetables, and sauce from Chicken and Dumplings with a half recipe of Flaky Pie Crust.  I made 4 individual pot pies which I baked at 400 degrees for about 20 minutes.

For the crust

Half recipe of Flaky Pie Crust divided into 4 balls

For the filling

1 lb. boneless skinless chicken thighs, cut into 1 inch pieces

5 Tbs. All-purpose flour, divided

½ tsp. freshly ground black pepper

2 Tbs. neutral oil

1 large onion, chopped

3 cloves garlic, chopped

2 stalks celery, chopped

1 large carrot, chopped

1 cup whole milk

2 cups chicken broth (not low sodium)

½ tsp. fresh thyme (optional)

1 tsp. marmite or Maggi seasoning (optional but will increase umami)

Salt (to taste)

Make the dough for the pie crust and rest it in balls in the refrigerator.

Preheat the oven to 400 degrees.

Sprinkle 2 Tbs. of flour and the black pepper on the cut chicken pieces.  Heat the oil in a large skillet over medium-high heat.  Add the chicken pieces and brown on both sides, for a total of about 5 minutes.  Remove the cooked chicken to a bowl, retaining the oil in the pan.  Add the chopped vegetables and some more oil if necessary, and sauté until soft. Add three Tbs. of flour and continue sautéing until the flour is browned. Stir in one cup of the milk and the 2 cups of chicken broth, and return the chicken to the pot. Add the optional fresh time and marmite or Maggi seasoning, if using.Cover and cook for 10 minutes.  Portion the filling into 4 individual baking dishes.

Roll out each of the dough balls to cover one of the baking dishes.  Cut ventilation slits in the crust.  Bake in the oven until the crust is golden, about 18-20 minutes.