Chicken Pot Pie!

The weather has taken an autumnal turn, at last, and so my food thoughts turn to comforting cuisine.  LOML expressed an interest in having chicken pot pie tonight, so I threw one together.  Just threw it together, yes.
I'd made chicken soup for yesterday, but we ended up going over to a lovely party with the vets, and so the soup was ready for today.  I scooped out a little of the liquid, and a lot of the vegetables and chicken, and mixed it with a little cream: ladled it into a pastry-lined pie plate, topped with more pastry, and baked it until it was delicious.
I used to be very afraid of pastry: but a combination of technique and recipe has changed that.  I use the pastry recipe from Julia and Jacques Cooking at Home, with the following technique:
Cut the butter sticks into three slices lengthwise, and cut each strip into three lengthwise, then cut along the strips so the butter is in cubes about the size of a pea.  Put the flour into a ziplock bag, put the butter in, and shake to distribute evenly.  Put the bag in the freezer for at least an hour, together with the bowl, blade and top of the food processor.
Now follow the directions to make the pastry (pulse a couple of times, add the ice water, pulsing, turn out onto plastic wrap, form into a ball, and refrigerate).
Since making pastry this way, I've not had a bad batch.
And this pie was no different either.  Just plain spectacular.

Yours, in favour of a chicken in every pot (pie)
N.