Chicken Potpie

While my mother made her own pies quite frequently, for some reason, potpies in our house tended to be the frozen variety. I do still have a nostalgic fondness for those, but this savory pie’s crust is delightfully flaky instead of cardboard-like, and the fresh herbs and vegetables in the filling is pure comfort without the heaviness.

Because this is a top-crust-only potpie, it only uses a half recipe of pie dough, but I recommend making a full batch and freezing one of the two dough discs for later use, keeping the other refrigerated until you are ready to make the potpie.