Penelope and I made a Chicken Potpie for dinner tonight, or as she likes to call it a chicken "pop" pie.


Chicken "Pop" Pie

2 Sticks of butter
2-3 Chopped green onions
1 cup Flour
1 3/4 tsp. Salt
1 tsp. Thyme
3/4 tsp. Pepper
3 cups Chicken broth
1 cup Milk
2 Boneless skinless chicken breasts cooked and cubed
1 cup Canned peas drained
1 cup Canned corn drained
Refrigerated pie crust, I used a store bought rolled crust that comes to sheets in a package.

First to cook your chicken season the breasts with a little salt, pepper, garlic powder and parsley. In a large skillet heat your oil of choice. I used Thrive algae oil. Cook chicken breasts on medium high to medium heat for 10 minutes per side and then cube.

Next in another large skillet, heat butter over medium high heat until melted. Add the onion and stir. Add the flour and seasonings and stir. Slowly stir in the broth and milk while you continue to stir. Bring to a boil and then lower heat and cook for around 2 minutes until thickened. Add the peas and corn and turn heat off. This will make enough filling for two 9 inch pie pans or you can use a large oval casserole dish like I did. Unroll your pie crust and form onto the bottom of your baking dish. pour filling to the top of the dish and then cover with remaining pie crust. Cut some slits on top and then bake in the oven at 425 for 40 minutes. Chris said this was the best potpie he has ever eaten.