From the “Cookie” at the Stowe Show – Savory Chicken Pot Pie recipe

Ingredients

• 1 Tablespoon olive oil
• 1-16 oz. Can chicken broth
• 1 Medium onion, diced
• 1 Tablespoon fresh chopped parsley
• 2 Large chicken breasts, cut into cubes
• Salt and pepper to taste
• 1 Large russet potato, peeled and cubed
• 1 tablespoon butter
• 2 Large carrots peeled and cubed
• 2 tablespoons of flour
• ½ Cup frozen peas
• 2 Pie crusts for 10 inch pie (ready made or homemade)

Directions

In large skillet, heat the olive oil till almost smoking then add the onions and sauté them stirring them to coat with olive oil. Then add cubed chicken, cook until onions are translucent and chicken is cooked through, stirring often. Remove to a bowl. Heat the chicken broth to a boil then add the potatoes and carrots to cook them through, simmering about 15 mins. Reserving the broth strain the potatoes and carrots and add them to the chicken. Add the peas as well. In the same sauté pan heat 1 tablespoon butter and add 2 tablespoons flour. Stir continuously over medium heat . Cook until it’s paste like…about 2 mins. Whisk the reserved chicken broth to it and cook until it thickens. Stir in all the vegetables, chicken and parsley. Add salt and pepper as needed. Place crust in bottom of deep-dish 10 inch pie pan. Pour the chicken and veggies over the bottom crust then place top crust on top. Crimp the edges. Cut 3 or 4 small slits in the top, place on cookie sheet and bake at 425 degrees for 40 mins or until the pie is hot and bubbly. The crust should be golden brown. Serves 4.