Chicken Pot Pie

4 potatoes diced, (cook partially in microwave with a little water)

½ tsp thyme
1 ½ tsp sage
1 tsp salt
1/8 tsp pepper


¼ cup butter
¼ cup flour
1 cup water
1 tsp chicken base

1 cup milk
2 cup cooked chicken diced
1 bag frozen mixed veggies (16oz)

Pastry Topping:
1 cup flour
½ tsp salt
1/3 cup soft butter
3-5 tbs water COLD
2 tbs milk

Cook potatoes until starting to soften.

Meanwhile, melt butter in medium saucepan. Add flour and cook over medium heat 1 minute, stirring constantly. Add water, chicken base, 1 cup milk, and seasonings and bring to a boil. Cook, stirring, until thickened. Stir in chicken, frozen veggies, and potatoes. Pour into a 13x9 dish

To prepare pastry (last 5 ingredients), mix flour and salt in small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle with water and toss with a fork until moist. Press into a ball. Roll out onto well- floured surface. Lay over top of chicken ingredients in pie pan. Cut several slits for steam and flute edge. Brush top of crust with milk. Place pie pan onto another baking pan because dish almost always runs over.

Alternatively I also like to make this with a biscuit topping instead of the pastry crust!  It is a bit more filling this way and the kids love it!

Bake at 450 for 20 minutes.

Freezes wonderfully! Just dump your pot pie mixture into large ziplocks.... Lay flat to freeze... Easily double or triple the recipe and put a few in the freezer.  Use leftover chicken or turkey!

To save time you can also use a pre made pie crust (pillsbury in the red box is wonderful!)