Simple & Healthy Organic Chicken Pot Pie W/Whole Wheat Pastry Crust

Entree: Lunch or Dinner

Simple & Healthy Organic Chicken Pot Pie w/ Whole Wheat Pastry Crust

Serves: 6 – 8

(12 Item Recipe)

This chicken pie is a wonderfully rich and delicious.  This version is a much lighter and healthier version of our childhood favorites.  We use leftover grilled chicken, to make a quick, healthy and delicious pie.

Ingredients:

3 tablespoons unsalted butter, divided
1/2 Organic Onion, thinly sliced
2 large Organic carrots, chopped
2 stalks Organic celery, thinly sliced
1/2 pound organic corn
1/2 pound organic green beans
3 tablespoons whole wheat flour
1 1/2 cups chicken broth (Use juice from boiling chicken as your home made broth)
2 cups chopped cooked Organic, Hormone & Antibiotic Free Chicken
1/2 cup soy milk, divided
Sea Salt and pepper to taste
2 (9-inch) frozen whole wheat pie shells (in pie pans)

Directions:

In a small pot put your chicken and boil in water until cooked. Strain out chicken and allow to cool before cutting.   Separate the chicken into chunks, set aside the broth for the recipe as you will use it in the steps below. Preheat oven to 400°F.  Melt 2 tablespoons of the butter in pan. Add onion, carrots and celery and cooking over med-low heat until butter is melted, about 8 minutes. Transfer mixture to a bowl.  Set Aside.  Melt remaining 1 tablespoon butter in pan. Add corn & Green beans and cook over medium low heat until tender (about 6 minutes). Add onion mixture to skillet and toss together.  Add flour, stir well and cook for 1 minute. Slowly add broth while stirring constantly. Bring to a simmer and cook, stirring, until thick. Add chicken, all but 1 tablespoon of the soy milk, sea salt and pepper and stir well. Transfer to bowl to cool.  Remove pie crusts from freezer and set one aside to let thaw. Fill remaining pie crust with cooled chicken mixture . When remaining pie crust is thawed but still cold, invert pie pan on top of chicken mixture so that pie crust are on top of eachother. Press down on top crust gently.  Be sure to cut a few slits in the top to allow steam to escape. Brush crust all over with remaining tablespoon of soy milk and bake to golden brown, crust is cooked through and filling is bubbling (about 35 minutes). Cool for 20 minutes, cut and serve.  You can also use leftover chicken if you have it on hand.

Grocery List for: Simple & Healthy Organic Chicken Pot Pie w/ Whole Wheat Pastry Crust

Unsalted organic butter (3 tablespoons)
Organic Onion, thinly sliced (1/2 Medium)
Organic carrots, chopped ( 2 Large)
Organic celery, thinly sliced (2 Stalks)
organic corn (1/2 Lb)
organic green beans (1/2 lb)
whole wheat flour (3 tablespoons)
Organic chicken broth -Use juice from boiling chicken as your home made broth- (1 1/2 cups)
Organic, Hormone & Antibiotic Free Chicken (2 breasts)
soy milk(1/2)
Sea Salt and pepper to taste
2 (9-inch) frozen whole wheat pie shells (in pie pans)

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