Chicken Pot Pie with a Lattice Crust

We have a winter storm warning here tonight -- high winds and -30 windchills. If that doesn't call for a comfort menu, what does? One of my favorite winter meals is this chicken pie with a pastry top. I like to have a big green salad alongside.

CHICKEN PIE
Serves: 5-6
Source: ?? I honestly cannot remember, I've been making this for years and have no idea where the recipe came from! Besides that, I've changed it so many times it doesn't resemble the original anyway. ;-)

2 c. cooked diced chicken
1 c. fresh broccoli
1 large carrot, small dice
2 leeks, white and pale green parts only, rinsed thoroughly and diced
3 T. butter
3 T. flour
2 c. whole milk or half & half
1 large chicken bouillion cube, dissolved in 1/4 c. whole milk
1 c. Parmesan
1/2 c. frozen peas
1 box refrigerated pie crusts

Preheat oven to 425. Remove pie crusts from box and allow to come to room temperature. Place one crust in the bottom of a glass pie plate, and prick all over with a fork. Line pan with pie weights and bake crust for 12 minutes. Remove and set aside.

Meanwhile, cook broccoli, carrots, and leeks in a pan of boiling salted water until tender, about five minutes. Drain and set aside.

Melt butter in a large saucepan over medium heat. Add flour. Cook and stir for five minutes. Gradually add the two cups of whole milk and the additional 1/4 c. milk, whisking constantly until mixture begins to thicken, about 7 minutes. Add in the Parmesan, the cooked chicken, the frozen peas, and the reserved vegetables. Stir to combine. Season to taste with salt and pepper. Pour filling into prepared pie shell.

To make a lattice-topped pie, follow the directions on Simply Recipes -- she has an amazing set of instructions and photos that show in gorgeous detail how to make the perfect lattice! Here's the link:

http://www.elise.com/recipes/archives/005134how_to_make_a_lattice_top_for_a_pie_crust.php

See what I mean? Aren't those awesome instructions?!

Place pie on a cookie sheet and bake in the middle of the oven for 35-40 minutes, or until crust is golden brown and filling is bubbly. Allow pie to rest for five minutes before 'slicing' (it won't really slice, it will probably mostly 'ooze') and serving in a shallow bowl.

I'm totally bummed about how these pictures turned out, by the way. I took some better ones in daylight this afternoon, then my husband came home and accidentally put them all on his computer! Shoot!!