Think I would add a half cup of celery and some frozen peas or 2 TBSP chopped, fresh parsley. I love Chicken potpie. The best crust I ever made for one was when I found, at the last minute, I did not have enough shortening. I substituted sour cream for 1/3 of the called-for shortening. Rolled it out thicker than usual, cut a round that allowed steam to escape around the edges and it was tender and delicious. Now I make the crust that way all the time.
Think I would add a half cup of celery and some frozen peas or 2 TBSP chopped, fresh parsley. I love Chicken potpie. The best crust I ever made for one was when I found, at the last minute, I did not have enough shortening. I substituted sour cream for 1/3 of the called-for shortening. Rolled it out thicker than usual, cut a round that allowed steam to escape around the edges and it was tender and delicious. Now I make the crust that way all the time.