Irish Chicken & Potato Pot Pie

Ingredients

• 2 cups cooked RedBird Farms chicken thighs, shredded or diced

• 2 cups russet potatoes, peeled and diced into ½-inch chunks

• 1 tablespoon butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

• ½ cup chicken broth

• ½ cup heavy cream (or whole milk)

• 1 teaspoon Dijon mustard (or whole grain mustard)

• ½ teaspoon dried thyme

• ¼ teaspoon ground black pepper

• Salt, to taste

• Optional: ¼ cup Guinness beer (adds rich, malty flavor)

Method

1. Preheat oven to 400°F. Lightly grease a 9-inch pie dish or an oven-safe skillet.

2. In a skillet, melt butter over medium heat.

3. Sauté onion until softened, then add garlic and cook for 1 more minute.

4. Stir in the chicken, potatoes, mixed vegetables, chicken broth, heavy cream, mustard, thyme, salt, and pepper.

5. If using Guinness, add it now and let simmer for a few minutes to develop flavor.

6. Pour the chicken filling into your prepared pie dish.

7. Place the pie crust over the top, crimping the edges to seal.

8. Cut a few small slits in the crust to allow steam to escape.

9. Brush with beaten egg for a golden finish.

10. Bake for 25-30 minutes, or until the crust is golden brown.

11. Let cool for a few minutes before serving.