Old-fashioned Chicken Potpie With Chive Mashed Potato Crust

CHICKEN FILLING
4 tablespoons butter
1/4 cup finely chopped onion
5 tablespoons flour
3 cups chicken broth
1 cup carrots, diced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon chopped fresh sage, or 1/2 teaspoon dried sage
1 cup milk
1 cup fresh or frozen and defrosted corn kernels
1 cup fresh or frozen and defrosted petite peas
2 cups cooked chicken

CHIVE MASHED POTATOES
2 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
5 tablespoons butter (divided use)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
1/4 cup heavy cream or milk

To make chicken filling:

• In a 4-quart saucepan, melt the butter and sauté onion for 2 minutes until it begins to soften.
• Add flour and whisk until it bubbles.
• Gradually whisk in the chicken broth, stirring until sauce is thick and smooth, about 3 to 5 minutes.
• Add carrots, salt, pepper and sage, stirring until sauce begins to simmer.
• Add milk, corn, peas and chicken; simmer for another 3 minutes.
• Pour filling into a 3-quar t casserole.
• Refrigerate until ready to bake.

To make mashed potato topping:

• Place potatoes in a 4-quart saucepan with water to cover.
• Boil for 15 to 20 minutes, or until potatoes are tender when pierced with a knife.
• Drain potatoes and return to the hot pan.
• Shake pan over medium heat to dry the potatoes.
• Add 4 tablespoons of butter, salt pepper and chives; mash potatoes to desired degree of smoothness.
• Blend in the cream or milk.

Spread the potato mixture over the chicken filling and dot the top with the remaining 1 tablespoon of butter.
Bake in oven preheated to 375 degrees for 30 to 40 minutes, or until potato topping is golden brown.

6 to 8 servings