Chicken Pot Pie

The other day (where the other day should be read as somewhere between the beginning of February and the beginning of May), after browsing through our collection of Kraft Food and Family magazines, we decided to make Deep Dish Chicken Pot Pie in our Deep Dish Baker (which, by the way, is not glazed with any color on the outside, but Pampered Chef has apparently discontinued that version...sad). We basically followed the recipe, but Ryan made pie crust from scratch instead of using a refrigerated one, I have no idea in what type of dressing we cooked the chicken (it may actually have been the one recommended in the recipe--if we had it--we usually just skip that part of the recipe but I know we didn't this time), we used more vegetables than suggested, and we added rosemary and thyme. Oh, and I'm sure we used less than a full pound of chicken because we rarely use the whole amount of meat in a recipe. It was really good (and pretty easy), but we're not convinced it would have been without the rosemary and thyme. I've decided that rosemary has recently pushed its way onto my list of favorite spices.