This is a good recipe for extra chicken or turkey, especially breast meat since it tends to reheat kind of dry when not sauced. Ingreds: Abouda halfa sticka butter (I've had a couple Negronis). A chopped onion (yellow or white good). A goodly amount of flour (approx 1/3 cup??). Salt and pepper. Chicken stock (approx 14oz or just whatever you want). Milk (approx 1/2 cup or whatever you want). Maybe a little wine or vermouth (if you want to get kinky with it). Chicken or turkey Frozen veggies (I prefer a pea and carrot blend). 2 pie crusts - top and bottom, like moloch intended. An egg (optional, as in real women). Instrs: Put part of the butter in the (high sided) saucepan and saute onions. Add rest of butter and make a.... Reaux? Roo?... Just cook the flour in the butter. Turn the flame up and gradually add stock and milk (and wine/vermouth if wanted). Salt and pepper at this stage, but keep in mind it's going to cook down a bit. At this stage I like to preheat the oven to 425°. When it gets thick and bubbly like a Nubian Colbie Caillat, make sure it tastes good. Add more salt if needed. Then add your poultry meat and vegetables and warm it up a bit. Then spoon this mixture into a pie pan with a pie crust on bottom. Then put a pie crust on top. (Edit: oh yeah, you need to crimp the ends together. Crimping is essentially smashing two things together, but gently with cis woman strength.) Optionally, egg wash the top for a great color. Then get creative with some cuts in the top. Don't get it wrong or Egil will want a word with you. Bake about 30 mins at 425° conv, or as you see fit. You're basically just burning the top and warming the insides up. Enjoy!