In Thanksgiving...11-11-11

 Thanksgiving is one of two holidays that we celebrate together as a country, regardless of our religious beliefs. And as I was thinking about Thanksgiving, I am reminded that our forefathers came to this land in search of religious freedom. 
I wonder if my intense fascination in history stems from my interest in my heritage and what being an American means to me? Ancestors on both my mother and my father's sides came to this country long before the Revolutionary War and many, on both sides, fought in both that war, and the Civil War later. 
My paternal Great uncle was a Captain in the Navy and served in WWl, WWll and Korea. My father was in the Navy during Korea and worked as a librarian on a ship, which is a bit ironic, since I never saw my dad read anything other than a newspaper. And now my nephew, Spencer, named after my husband, is a First Lt. in the Army and recently returned from a tour in Iraq.
Fighting for one's country is the noblest gift. And generation after generation of Americans have done just that to ensure our freedoms. Not just religious freedom, but freedom of speech and the right to bear arms. Those who protest should be reminded that the privilege to protest, was granted them, by those who have selflessly fought and died to protect those freedoms.
I have no clever red, white and blue food to offer you this post. I thought the humble Chicken Pot Pie seemed very All American and might be the sort of dish a homesick soldier might crave.

Double crust Chicken Pot Pie.

This Veteran's Day weekend, I will be giving thanks to those who fought long before I was born, are fighting now, and will fight long after I am gone for all the freedoms I enjoy today.
Veteran's Day was originally called Armistice Day. The reason we celebrate it on November 11th each year is because it commemorates the end of hostilities with the Germans on the 11th hour of the 11th day of the 11th month, 1918. I'm breaking my every-third-day-self-imposed posting rule in honor of Veteran's Day. 
Chicken Pot Pie isn't hard. It's basically a sauce with vegetables and chicken (or turkey). Once you make your veloute or sauce you add vegetables and chicken or turkey, pop it in a casserole or deep dish pie plate and top it with crust. I usually just put a top crust on my pot pie, to make it a little more waist friendly, but this time I did a double crust.
Chicken Pot Pie With Sage And Thyme
Pre-heat oven to 375*F
1 or 2 pie crusts, either homemade or store bought
5 tablespoons butter
7 tablespoons flour
4 cups chicken broth
4 cups cooked chicken
l leek, cleaned and sliced (or  1 onion chopped)
2 or 3 diced carrots
2 ribs of celery, sliced 
1 cup frozen peas, (or 2 cups frozen peas and carrot mix)
2 tablespoons finely chopped sage
2 tablespoons finely chopped thyme
2 teaspoons finely chopped rosemary
Egg wash: 1 egg, lightly beaten with 1 teaspoon water

1. To make the veloute: melt butter in a sauce pan, add flour and cook for a couple of minutes at a medium low heat, but do allow to brown.
2. Slowly add in chicken broth stirring constantly. Cook for 3 or 4 minutes until thickened.
3. Add in vegetables, chicken and herbs. If you're using fresh carrots, you'll need to add those in a bit earlier to allow them to cook.
4. When all the veggies are tender and filling is hot, put filling in a deep dish pie plate and top with crust.
5. Poke holes in the top to let steam escape.
6. Brush with egg wash and bake for 45 minutes to one hour at 375*F, or until deep golden brown. 
7. If you are using two crusts, roll out bottom crust, press into pie dish. Add filling, top with top crust.