I remember Sunday dinners at my grandma's farm. Chicken potpie was probably second in popularity only to chicken and dumplings. I like to collect heritage recipes from my area and hope to compile them someday into a cookbook.
“I have long days at work, so I really appreciate quick recipes,” says Lisa Sjursen-Darling of Rochester, New York. “My husband Peter enjoys this casserole, and often makes it while I'm working.”
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Ribbons of buttery phyllo dough provide a crispy topping for this impressive entree. Pearl onions, mushrooms, asparagus and chicken are treated to a creamy sauce that our home economists flavored with thyme and sherry.
I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie.
When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day!
-Marva Vandivier, Battle Ground, Washington