Chicken Potpie

Everyone has their own version of chicken potpie.  I wanted to make a version of potpie with no “cream of” soups.  No more canned anything, but still wanted a fast recipe.  This recipe came out thinner than canned potpie versions, but made up for it in taste.  The whole thing was gobbled up.

Chicken Potpie
yield 4-6 servings

16 oz. bag of frozen mixed veggies (cut corn, carrots, green beans and peas)
2 Tbs. butter
2 chicken breasts, chopped into little pieces
2 Tbs. diced onion
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup half and half (or 1/4 cup cream and 1/4 cup milk)
1 tsp. dried parsley or 1 Tbs. fresh parsley, chopped
salt and pepper
1 – 9″ round pie pastry

1.  Preheat oven 400 degrees.  In large skillet, melt butter.  Add chicken and cook until cooked through.  Add onion and cook 2 more minutes.
2.  Stir flour into chicken mixture.  Add broth, half and half and parsley.  Bring to a simmer, then cover with a lid.  Reduce your heat to low and simmer for another 10 minutes.
3.  Stir in the frozen veggies.  Add some salt and pepper to season.  Pour mixture into a 9″ pie pan.
4.  Lay the pie crust over the potpie mixture and press the dough into the rim.  Cut 3-4 slits into the dough.
5.  Place pie pan onto a cookie sheet to guard against spillage and bake for 30 minutes.  I use a pie crust shield on all my pies, but that is up to you.  Let sit at least 10 minutes before serving.

Adapted from Williams-Sonoma “Cooking at Home” by Chuck Williams