As I was getting the butter out of the fridge to saute the onions in I spied a little left over fatty.  I decided that a couple of diced slices would go nice.

One cup of diced onion, the fatty and 3/4 of a stick of butter cooking away in a pan.

After the onions were cooked I added a little over 1/4 cup of flour and cooked the roux for about 3 minutes.  When that was a nice brown color I added 2.5 cups of chicken stock and 1/4 cup of milk.  When that had thickened up nice I added 2 cups of smoked chicken, 2 cups of frozen veggies and 1 tablespoon of Todd’s Dirt.

The filling then went into a larger crust filled ramekin.

Added a top crust.

Here the pie is in the oven.

Lots of good stuff in the pie.

And on the way to the mouth…