Chicken Pot Pie serves 10-12
4 10 oz package of frozen mixed veggies (or, use up to 7-8 cups of veggies you have on hand)
½- ¾ cup chopped onion
½ tsp salt (or to taste)
¼ tsp pepper (or to taste)
2 cups shredded or cubed chicken
In rectangle cake pan, put in all ingredients and mix.
1 quart chicken broth thickened with corn starch or arrow root powder*
*to thicken broth, bring broth to a rolling boil and in a separate smaller container, add 4 TBL of arrowroot powder or cornstarch (non-GMO) to 3/4 cup cold water. Thoroughly blend the cornstarch and then slowly add to the boiling broth. Turn heat down and mix in and watch for thickening. When broth is thickened, pour it over the veggies in the baking pan.
Top with crust (see recipe below)
Bake in oven at 400 degrees F around 30 to 45 minutes, or until crust is done. Or, try 500 degrees for 20-30 minutes. Watch for the crust to brown and the broth to bubble.
2 ½ cups whole wheat flour
½ tsp sea salt
1 cup butter, (2 sticks) chilled and cut into small pieces
½ cup ice cold water
Sift together all dry ingredients in a mixing bowl. Cut cold butter into dry ingredients. Blend with a pastry cutter until butter is incorporated. The dough should hold together when squeezed. Form dough into a ball and place in plastic wrap or in a bowl to chill in fridge before rolling out to place on top of the pie. Roll out the dough between two sheets of wax paper. The dough should be about 1 ½ inches larger in diameter than the pie plate. Peel one sheet of wax paper away from dough. Place pie crust on top of pot pie in pie plate.
P.S. we used zucchini rounds as part of our veggies – next time we probably won’t use zukes because they add water and the broth gets a bit too soupy. That’s why you see liquid on top of the crust above.