In the category of things that should never bother to be made healthy by modern standards, I give you Chicken Wild...

In the category of things that should never bother to be made healthy by modern standards, I give you Chicken Wild Rice Pot Pie.

Basically, I took a quart of the chicken wild rice soup I made (https://plus.google.com/107085665537347703493/posts/hSCbo8y7bag), strained it, used the resulting broth to make the veloute, and used the chicken, wild rice, and veggies as the filling which was mixed into the veloute. That mixture was then used to fill an unbaked pie crust lining a 9" pie pan. Which was covered with another unbaked pie crust, edges overlapped and crimped, vents in top. Baked at 425 F for about 45 minutes (this could have gone anywhere from 30 minutes on up). I covered the edges to prevent burning about 15 minutes in.

Recipe for the veloute/gravy:

1/3 cup butter
1/3 finely chopped onion
1/3 cup flour
1/2 tsp smoked sea salt (this adds awesomeness)
1/4 tsp black pepper
1 cup chicken broth from the soup
1/2 cup heavy cream

Melt butter in saucepan
Add onion, cook until soft/translucent
Stir in flour to make roux
Add salt and pepper
Add broth and cream
Keep stirring, It'll get bubbly and very thick

P.S. You can just make this filling and pretend it's a really thick soup.

Would make again.