INGREDIENTS:
3 boneless chicken breasts cut up into small chunks
1 whole russet potato diced small
2 large carrots diced small
2 large celery stalks diced small
1/2 white onion diced small
2 T oil (sunflower or another mild oil)
3/4 t paprika
12 ounce can low sodium chicken broth
1/2 C milk
3 T flour
3 T butter
salt and pepper
pinch coarse sea salt
Pie crust (either premade that you roll out, or use your favorite recipe!)

INSTRUCTIONS:
Saute chicken breasts in olive oil and add paprika and salt and pepper. Cook until about 1/2 done. Remove from pan. Add 1 T butter and the vegetables and begin to saute, scraping up the bits of cooked chicken. Add a portion of the broth and cook until veggies are tender, about 5 minutes. Remove veggies and set aside with the meat. Add the rest of the butter, and the flour and mix to make a paste, keep cooking on very low until smooth to cook out the flour flavor. Add in the rest of the broth, whisk all to incorporate, add salt and pepper and when slightly thickened, add milk. Continue to stir, all on low heat, until it begins to thicken again slightly. Add the veggies and chicken back in and warm all.

In the meantime, have your pie crust ready. Rim the top of the pie pan with a little butter so the crust will lift off easily. Add the filling, cover with the crust, form the edges tucked under, and cut steam holes all around in the crush. Sprinkle with coarse salt. Place in 375 degree oven for about 35 minutes, or until crust is golden brown and you can see some bubbling of the ingredients through the holes. Let cool for 20 minutes. Serve in your favorite bowl and with your favorite people!

Want more variety? You can add peas and corn at the end, and a bit of fresh herbs to your tasting. This broth is thick but not heavy and creamy so it feels satisfying without all the fat and bulk.