This is kind of my made up version of potpie. I love it because it's a one pot dish. Sometimes I'll have two pans going at once and make one for us and one for a friend.
At Thanksgiving time I substitute leftover turkey for the chicken.
At Thanksgiving time I substitute leftover turkey for the chicken.
1/2 cup diced onion
2 carrots diced
2 stalks celery diced
2 cups chicken - diced/shredded (can be raw or cooked, I think roasted chicken on the bone tastes the best)
1/3 cup flour
1 cup chicken broth (you might not use all of this)
1/4 cup heavy cream
1 tsp. salt
1 tsp. pepper
1/2 tsp thyme
1 Tbls butter
1 Tbls olive oil
1 tsp sugar
1/2 cup frozen corn kernels
1/2 cup frozen peas
pie crust - I just use the pillsbury ready made crust
Heat 1 Tbls. olive oil and 1 Tbls butter in a large non-stick skillet. Add onion, carrot, and celery. Season with salt and pepper and saute until tender. Add chicken (if raw let it cook through) to vegetable mixture and season with a little more salt, pepper and thyme. Add flour and stir to coat vegetables and chicken. Add chicken broth and mix in until a sauce begins to develop (add more broth depending on how thick/thin you want the sauce). Add heavy cream and sugar. Add corn and peas and stir to combine. Put mixture in an oven-proof dish and top with pie crust. Bake at 450 for 15-20 minutes or until crust is golden brown.
