I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
I think the best way to look at this dish is more as a stew with breadsticks. To me, potpie is covered in a rich and flaky top, and while this is an absolutely delicious stew, it's just not potpie to me. However, don't let that stop you from making this. It's so flavorful, chunky and comforting. My kids gobbled this down and asked for seconds, which means it's definitely going to be a regular at our house!
Speedy Chicken Potpie Adapted from Cooking Light Jan/Feb 2010
Cooking Spray 1 pound rotisserie chicken, shredded 1/4 teaspoon salt 3 cups fat free chicken broth 1 bay leaf 3-4 peeled, diced potatoes 1/2 onion, chopped 1 cup green beans 3 tablespoons flour 1/2 teaspoon thyme 1/4 teaspoon black pepper 1/4 teaspoon dried rubbed sage 15 ounces pie crust
1. Preheat oven to 425.
2. Bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes and onions; cover and cook medium-high for 8 minutes. Stir in greenbeans; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes until bubbly and thick. Remove bay leaf. Stir in thyme, pepper and sage.
4. While stew cooks, cut pie crust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425 for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.
And to say thank you to all of you for being such wonderful reader, I am FINALLY having a giveaway! You can enter for a chance to win a Silpat! These are smaller silpats, as you can see by my scientific fork comparison. They are 11 3/4 x 8 1/4, and being smaller practically guarantees that they'll fit into your favorite baking sheet. They are SO wonderful for baking and absolutely nothing sticks to them. I swear by mine, you'll love this!
For a chance to win, all you have to do is leave a comment telling me what sort of delicious goodies you plan to bake with it. That's it! BUT, for extra chances, you can subscribe to me as a reader (or let me know that you're already subscribed). You can link this giveaway somewhere on your blog. Or, you can post this giveaway on facebook or twitter. Just be sure to leave me an extra comment for each additional entry. If you leave an anonymous comment, be sure to leave contact info. And... 1. You must be 18 or older to enter. 2. You must live in the continental US. 3. You DO NOT have to be a food blogger to enter, you just have to have contact info.
This giveaway closes Thursday Jan 21st at 10pm. I will announce the winner on Friday the 22nd. Good luck, and THANKS FOR READING!