Decided to try pot pies...

I read the food network recipe and used it as a go by. I doubled it and when I made the filling before I added meat and veggies it seemed thin so I made way more roux to thicken it up. I added shrooms to the recipe and some home made hot peppers. I also used some Cajun seasoning instead of just salt and pepper. I cheated and used store bought pie crust. I just didn't feel like messing with the pastry part, there is a good bit that goes into making these. I started with 2 whole chickens and spatchcocked them and egged till 180 internal. I deboned them and also added a little leftover pork butt just because. I had to fit this cook in between LSU totally blowing the basketball game and the baseball game that evening.