Ingredients

• 3 cups chicken broth
• 1/2 cup flour
• pinch of turmeric (optional, for color)
• either: 
  • pinch of poultry seasoning
  • pinch of dried thyme
• or
  • blister pack of fresh poultry seasoning (rosemary, oregano, thyme, etc)
• 2-5 cloves of chopped garlic
• half an onion, diced
• a carrot, diced
• a potato, diced
• a stalk of celery, diced
• 2-3 cups chicken, cooked - diced or shredded
• pie crust of choice (I used a ready made crust for this one, but it is really really good with a bacon fat pie crust.)
• couple tablespoons of butter for sauteing the veg in
• salt & pepper
• You can also add frozen corn and peas to it!

As far as a container to bake the pie in, you'll want a nice deep ceramic or glass pie plate or 10" cast iron frying pan.

Directions

• Add a couple tablespoons of butter to a pan over medium heat.
• Add in the carrot, celery, onion and potatoes. Cook, stirring frequently, for about five minutes until the vegetables start to soften.
• Add in the chicken, minced garlic, and seasonings. (Please note I added waaaaaay to much turmeric on accident. When I say a pinch I mean a teeny amount - more more than 1/4 teaspoon) Stir around and cook for another couple minutes.
• Also - preheat your oven to 375 F!
• Pour in a half cup of flour and stir it around so it coats everything. Let this cook for a couple minutes - stir it the entire time!
• Now pour in your stock and stir really well. Break up any flour clumps you see and let the mixture come up to a bubble. This will help thicken it.
• At this point, taste the sauce and add some extra seasoning or salt and pepper if necessary.
• Turn off the heat. Spoon into pie plate. Cover with crust. Cut steam vents in crust.
• Bake at 375 for 25-30 minutes underneath a baking sheet to catch the drippings.

Source: http://www.instructables.com/id/chicken-pot-pie-recipe/