Quickie Chicken Potpie

A couple of tips:  Roast the chicken breast in the oven for 20 minutes at 425.  Remove and let cool while you prep the rest of the ingredients.   I used homemade chicken broth that I pulled out of the freezer about 2 hours before cooking.  It adds that extra bit of flavor.

  • 2 tablespoons butter
  • 1 chopped leek
  • ½ cup shallot, thinly sliced
  • ¾ tsp. chopped fresh thyme, or ¼ tsp dried
  • 1 ½ cups diced red potato (skin on)
  • 1/3 cup dry white wine
  • 1 tsp. Dijon mustard
  • 14 oz chicken broth
  • 2 cups chopped roasted chicken breast
  • 1 package frozen mixed vegetables
  • ½ tsp. salt
  • ¼ tsp. fresh ground black pepper
  • 2 tbsp. water
  • 1 ½ tbsp. cornstarch
  • 2/3 cup half and half
  • 1 refrigerated pie crust (such as Pillsbury refrigerated pie crust)

1.        Preheat oven to 425.

2.       Melt butter in a large skillet or pot over medium-high heat.  Add leek, shallot, and thyme; sauté 2 minutes.  Add potatoes; sauté 2 minutes.  Add wine; cook 1 minute or until liquid evaporates.  Stir in mustard and broth; bring to a boil.  Cook 4 minutes, stirring occasionally.  Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute.  Combine 2 tablespoons water and cornstarch in a small bowl, stirring with a whisk.  Add cornstarch mixture and half and half to pan.  Reduce heat, and simmer 2 minutes, stirring constantly.  Spoon mixture into an 8 inch baking dish.

3.       Unfold pie crust and place over mixture.  Fold ends underneath until flush with sides of dish, creating a seal.; pinch the edges of the crust with fingers.  Cut 6 slits in top of crust.  Put baking dish on baking pan and bake at 425 for 30-35 minutes, or until crust is lightly brown and mixture is bubbling.  Remove from oven and let stand 10-15 minutes before serving.

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