May 06, 2008

Chicken Pot Pie

I haven't found a good whole wheat pie crust recipe but the recipe has lots of vegis and low fat chicken... so it's still fairly healthy. This recipe makes two pies. Make one for dinner tonight and freeze the other for a future dinner.

(2) top and bottom pie crusts (I make my own but you can find pre-made crusts in the freezer section)
1 cup diced carrots (baby carrots are especially sweet)
3/4 cups fresh or frozen peas
1 1/2 cups raw red potatoes, diced with skins
2 cups diced and cooked chicken
2 cups chicken gravy (I use homemade)

Bake the bottom pie crusts for 6 minutes on 450 degrees. Some recipes claim that this makes the crust soggy but I have found the opposite to be true. In a saucepan, steam the carrots and potatoes until soft. I use the leftover water to make my gravy. Combine the cooked vegetables, raw peas, cooked chicken and gravy in a bowl. Spoon half of the mixture into each of the cooked pie crusts. Top with the remaining pie crusts. Gently pinch the edges of the raw dough to match the cooked edge. Cook at 450 degrees until the top crust is lightly browned, approximately 10 minutes. Put a cookie sheet under neath the pie tin to catch any juice that bubbles over.

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