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Easy Chicken Potpie by Shannon Lang serves: 4

Easy version of a classic

Ingredients:

3 med

carrots, diced

3 med

potatoes, diced

1/4 C

butter

1/4 C

flour

2 C

chicken broth

1 tsp

dried thyme

1/2 tsp

salt

1/2 tsp

pepper

2 C

chicken, cooked and cubed

1 C

frozen peas, thawed

1 4 oz can

mushrooms

1 med

onion, diced

1 9-in

pastry for single crust pie

Directions:

Place carrots and potatoes in a large saucepan, cover with water; bring to a boil. Reduce heat; cover and cook 10-15 min or until tender.

Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth, thyme, salt, and pepper. Bring to a boil; cook and stir for 2 min or until slightly thickened.

Drain vegetables and place in a large bowl; stir in white sauce, chicken, peas, mushrooms, and onions. Transfer to a greased 2 qt round baking dish.

Place pastry over filling; trim, seal, and flute edges. Cut slits in top. Bake at 375 for 25-30 min or until the crust is golden brown and the filling is bubbly.