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Healthy Home Made Chicken Pot Pie

Posted Feb 20 2011 12:02pm
This chicken pot pie recipe is one I adapted from my mother in law Heather who makes some seriously good home cooking. She has the best of the best in terms of staple home meals down pat.  I believe she is my husband and mines home cooking recipe Rolodex. For this recipe I did alter it a bit, she uses cream of chicken, cream of celery and cream of broccoli for 2 pies. And 2 boxes of Pillsbury pie shells. My husband makes it and cuts up a whole roasted chicken for 2 pies. It is absolutely amazing and both pies are usually done before lunch the next day. I decided I needed to make a less guilty version of this recipe so I added some fibre and extra nutrients to the crust, extra vegetables and skinless chicken breast instead. If you don't have a 103/4  inch pie plate and your using a 9 inch pie pan just remember to roll the dough out very thin and cut off access pie dough and throw out. If you use a smaller pie pan there will be allot of crust and it can over power the pie and seem like too much crust. Trust me on this one, when I used a small pie pan it was way to crusty when I didn't throw out the access dough.

Things You Need: Flax Crust 
1 cup whole wheat flour
1 cup all purpose flour
1/2 cup ground flax seeds
1/2 Tsp Salt
1 Cup butter chilled and diced
1/2 cup of cold water

1. In a large bowl add flour and salt and cut in butter until it resembles a course crumbly texture.
2. Stir in water a tablespoon at a time until it forms a ball.
3. Put dough into a bowl and cover tightly with saran wrap
4. Chill for 4 hours or overnight
5. After it has been chilled split dough evenly into 2 balls
6. Roll dough very thinly in between 2 pieces of wax paper, when rolled transfer onto the  10 3/4 inch pie plate. cut off any remaining overlapping dough and discard if you want the dough thinner. I do suggest keeping this type of whole wheat crust thin.
7. Fill pie and roll out second piece of dough and cover.
8. Cut holes in top of pie to give it a place to breath

Things You Need: Filling
1 Can of cream of mushroom soup
1 Can of cream of celery soup
1 Celery stalk diced
1 Small onion diced and sauteed lightly
1/2 cup corn
1/2 cup mixed vegetables
1 small potato diced and cooked
2 cups of diced cooked skinless chicken breast

Put both cans of soup, celery, onion, corn, chicken, vegetables into a pot and cook on medium for 10 minutes.
Add potato last, right before you pour into the pie
Pour filling into pie and place over top piece of dough. cutting small holes for filling to breath

Cook Pie for 35 minutes on 400 degrees F

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