Clean Out the Frig One-Crust Chicken Pot Pie

I stretched an 8" pie crust into one for a 9" pie--it works, but it shows, too.

We had friends to dinner Friday night for Zucchini Soup with Pistachios (testing soup for the book), Lemon Roast Chicken (a six-pound roaster), Rosemary Potatoes, Garlic Green Beans, and Cherry Pie.  Pretty American, huh?  And lest you think that was too much, we had potato chips and sparkling wine for starters.  Just because I had a sparkler left from the holidays and I'm not embarrassed to say one of my favorite things is champagne and potato chips.   Well... The pie crust was a vegan one to avoid use of dairy (allergies) and I didn't even realize I'd have enough left for an 8 or 9" pie or a pot pie top crust.  (I created my own vegan pie crust--not terribly difficult!  Afterward, I decided to google vegan pie crusts--only to find some people use vodka for the liquid in them.  Who knew?  I might start making vegan pie crusts more often.)

Cooling the pie in the dining room where I won't knock it down like I did last time.

So-