healthier chicken pot pie

My friend Lynn, makes the best chicken pot pie EVER.  Comfort food at it's finest.  I could eat it everyday.  This is my attempt at healthier version, so we can eat it more often without the guilt.
I hope you like it as much as we do!

This is totally freezable!  Just be sure to put wax paper or freezer paper over the crust when you before you wrap it up and put it in the freezer, so you don't end up with a soggy crust.


Preheat your oven to 350.  Make your bean flour cream sauce. Put your bean flour in a sealed container with the water and shake!  This is a good time to take a dance break with your kids :)  For this recipe, I like to add 2tsp of garlic powder, 1tsp of Herbs De Provence, and 1 tsp of salt.

Once your sauce is thickened and seasoned, add two cups of veggies.  I just use the frozen ones from Costco.

Add about two-three cups of shredded cooked chicken.  (I do a bunch all at once in the crock pot and freeze in quart size bags.)  My family are not big meat eaters, so I use two cups.

Spread the mixture in a 9 x 13 pan.

Top with pie crust dough. 
Bake for thirty minutes.

Serve, and enjoy!

Healthier Chicken Pot Pie
Ingredients:
{bean flour cream sauce}
5 tbs ground white bean flour
2 cups water
2 tsp garlic powder
1 tsp Herbs De Provence
1 tsp salt

Two cups mixed vegetables
2 cups shredded chicken breast

{healthier pie crust}
2 1/2 cups whole wheat flour
1 tsp salt
1/2 cup shortening
2 tbs coconut oil
1 tbs COLD olive oil (refrigerate for several hours to improve the texture of your crust.)
1/4 cup icy, cold water (no chunks, just REALLY cold)
1 tbs vinegar
1 egg beaten

Directions:
Preheat oven to 350 degrees.  Prepare bean flour cream sauce by adding bean flour and water into a jar and shake together to mix.  Simmer in pan over medium to low until thickened.  Add spice, herbs and salt.  Add mixed veggies to the sauce.  Pour into 9 x 13 pan.  Add chicken.  Stir to combine.  In a mixing bowl combine flour and salt.  Cut shortening, coconut oil and olive oil into dry ingredients until it's crumbly.  Then add water, vinegar and egg.  Mix only until just combined.  Do not over mix if you want flaky crust!  Refrigerate dough and roll out to fit over pie, or using your hands, quickly and lightly flatten pieces of dough and place until you fill the entire top.  Dough should be about 1/4 inch thick.  Bake in oven for 30 minutes.


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