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  • ‍1 ½ pounds chicken tenders (about 10)
  • ½ tsp. sweet paprika (regular works too)
  • ½ tsp. dried sage
  • ¼ tsp. dried oregano
  • salt and freshly ground black pepper, to taste
  • 3 tbsp. extra-virgin olive oil
  • 1 cup frozen peas and 1 cup diced carrots (or 1 bag of frozen veggie mix)
  • 2 cloves garlic, minced
  • 2 tbsp. all-purpose flour
  • 2 cups low sodium chicken stock
  • 1 cup heavy cream
  • 3-4 store-bought pie crusts, unbaked and thawed if frozen
  • 1 egg, lightly beaten for egg wash

Chelsi’s Chicken Potpie

We can all agree that chicken potpie is the epitome of comfort food, and frankly it’s surprising that this dish isn’t found more often in Thanksgiving spreads. If you hate all the work and hassle it takes to prepare a turkey, just make a couple of these irresistible chicken pot pies for your centerpiece, substituting in ground turkey or deli-bought turkey for the chicken. Easy-PEASy (get it?).

How to Make

1. Preheat oven to 400 degrees.

2. Rinse the chicken and pat dry (the less wet the chicken is, the more it will retain flavor of the spices).

3. Sprinkle chicken tenders with paprika, sage, oregano, salt and pepper. Heat a large skillet or pan over medium-high heat and add the olive oil. When the olive oil begins to swirl, add the seasoned chicken and sauté until cooked through, about 4 minutes on the first side and 3 on the other. Remove the chicken to a plate with tongs, leaving the oil in the pan. Chop chicken into half-inch cubes.

4. To the same pan, add peas and carrots. Sprinkle with salt and pepper. Sauté for 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.

5. Sprinkle in the flour and stir until flour dissolves into the veggies and juices. Add chicken stock and raise it to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt to taste, if needed. Return the chicken to pan and stir until mixed in. Turn off heat and move pan to a cool burner.

6. While potpie mixture is cooling, line two pie tins with bottom crust (double up on bottom crusts for a thicker, heartier pie if desired). If you have a bigger casserole dish, it will be big enough to fit all of the mixture in one.

7. Roll out top crust layer with a dough roller so it will be larger than the tin itself. Place top layer over mixture and trim excess dough. Leave enough to braid around the pie tin (we suggest YouTube tutorials to help with this part).

8. With the left over dough, squish it all together and roll it flat to cut out leaf shapes with a cookie cutter (optional).

9. Add 1 teaspoon water to egg wash, mix, and brush the bottoms of the individual leaves before attaching them to pie (it acts as a glue). Brush entire pie with egg wash mixture.

10. Using a knife, gently cut three vents in the top of the crust. Place in the oven and bake until crust is golden brown, about 20 minutes. Serve warm.

Chelsi Fisher