Another healthy spin on an old favorite. If I ask my youngest daughter, Erica, what she wants me to make…. 9 times out of 10 she will ask for this particular recipe. Very rare that there is leftovers…. Hope you enjoy it as much as we do.
CHICKEN POT PIE
4 cups chicken broth (4 cups water and 4 oxo packets)
1 ½ cups sliced carrots
2 large potatoes, peeled and diced
2 tablespoons oil
2 cups mushrooms, chopped
1 medium onion, chopped
1/3 cup flour
1 cup frozen peas
2 chicken breast, cooked and cubed
Pie crust (Store bought can be used – buy two shells and thaw slightly before using)
2 cups flour
¾ tsp salt
1 cup shortening
1 egg
2 tablespoons cold water
2 tablespoons white vinegar
Preheat oven to 450. In a medium pot, combine broth, carrots and potatoes. Simmer over low heat for 10 minutes.
In a large non-stick pan, heat oil, add mushrooms and onions. Sauté until soft, about 5 minutes. Gradually stir in flour until it becomes a paste. Stir in broth mixture and peas. Increase heat to medium high; bring to a boil. Stir in chicken. Place in a 13X9 baking dish.
Pie crust:
Combine flour and salt in a mixing bowl. Cut shortening into flour with two knives until mixture resembles large peas. Beat egg, water and vinegar tohether to blend. Pour liquid over flour mixture. Stir until mixture is moistened. Roll out to fit over the baking dish. Cut ‘vent’ holes in top, two or three. Bake until golden brown, about 20 minutes.
Serve immediately.
