Directions:
>Preheat Oven to 425 Degrees Fahrenheit
>Chop all “Solids” Ingredients, into bite sized cubes
>Put all “Solids” Ingredients into a Saucepan, and add Water until everything is covered
>Bring to a boil on Medium-High-Heat, and once boiling, wait another 15 minutes before removing the pan from heat and draining it
>While the Solids are cooking, melt the Butter in another Saucepan over Medium-Heat, and add the Onions to this new pan, cooking them until translucent (Around 5-7 minutes)
>Stir in any dry ingredients from “Sauce” to the Onions
>Slowly add the Milk and Chicken Broth to the Sauce, and reduce the heat to Medium-Low, letting it simmer until thick (Around 5-10 minutes). Remove from heat
>Set your first Piecrust into your Piedish, and pour in your Solids and then the Sauce over top
>Add the second Piecrust, and seal its edges
>Make several slits into the upper crust, to allow steam to escape
>Set Pie Dish in oven, and let cook for 30-35 minutes (If your Pie Dish is small, I recommend putting it on a Baking Sheet to make it easier to slide in and out of the oven)
>Let cool for 10 minutes
>Enjoy!

Storage: It will last for around a week if refrigerated. Feel free to reheat it however you prefer (My usual method is to microwave it for 90 seconds with a damp paper towel over top, as it helps prevent it from drying out.)

This chapter was (very late) so sorry to anyone who was really excited for this chapter. The next chapter should be on the regular schedule hopefully (prospective date should be the upcoming Wednesday). Thank you for your patience with this recipe, despite its delay! I would also like to thank the board owners of /food/ for making the board, as previously the blog was hosted on /b/. Any future chapters will continue to be posted to /food/. Remember to post anything that you’ve cooked or baked yourselves down in the comments!

See you next time!
-Recima