1 single Pie Crust
—-(or 1 can refrigerator biscuits & thinly sliced onions**see note at bottom)
3-4 cups cooked, cubed chicken (or 3-4 raw chicken breasts)
2-3 medium potatoes, peeled & diced
1 large carrot, peeled & diced
½ zucchini, diced (optional)
1-2 cups frozen broccoli, green beans, and/or corn
½ cup frozen peas
¼ cup butter
1 onion, chopped
2 Tbs flour
2 cups chicken broth
¾ cup milk (or half milk, half cream)
½ tsp marjoram
½ tsp ground sage (or 1 Tbs chopped fresh sage)
½ tsp salt
¼ tsp fresh ground pepper
Preheat oven to 425°F.
If you are starting with raw chicken, boil chicken until tender, remove from broth (do not drain broth) and chop. Place in 3-qt casserole dish. Cook potatoes and carrot in remaining chicken broth (or water if not starting with raw chicken) until potatoes are just tender; drain. Add potatoes and carrots to casserole dish with chicken and chopped zucchini. Add frozen beans, corn, broccoli and/or peas (do not thaw).
Melt butter in the same skillet. Sauté onion until soft. Stir in flour; cook 3-4 minutes until roux is light brown. Using a whisk, stir in marjoram, sage, salt and pepper. Stir in chicken broth and milk. Whisk until smooth. Cook until thickened and bubbly.
Pour over chicken and vegetables in casserole dish. Arrange pie crust over dish, sealing to edge of casserole dish. Flute edges. Cut several slits in top of crust.
Place a cookie sheet or layer of aluminum foil on bottom rack to catch drips. Place pot pie on center rack. Bake at 425°F for about 30 minutes, until filling is bubbly.
FOR CHICKEN-PESTO POT PIE:
Add ½-1 cup prepared Pesto to sauce (eliminate marjoram and sage)
Instead of a pie crust, use refrigerator biscuits. Divide biscuits in half cross-wise (into 2 thinner round biscuits). Flatten slightly. Press a thin slice of raw onion into top of each biscuit half.
Cook filling, uncovered, for 20-25 minutes at 425°F, until hot and bubbly. Lay onion-topped biscuits over hot filling in pan. Reduce oven temperature to 350°F and cook for 20 minutes, or until underside of biscuits are cooked through (they will still be soft and have a dumpling consistency on the bottom, but you don’t want raw dough). If top of biscuits brown too quickly, cover with foil.
If you have extra biscuits, bake separately as directed on package and serve with the pot pie.