Rosemary Chicken Pot Pie

A healthier and lighter pot pie with rosemary flavor. If you do not like rosemary, you can leave it out and the recipe will still taste good. You can also leave the chicken out if you want just veggies.

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Ingredients:

  • 118 cps. whole wheat flour
  • 14 tsp. salt
  • 5 T. cold butter, cut into pieces
  • 4 T. ice-cold water
  • 1 large potato, diced
  • 1 1/2 cps. carrots, diced
  • 1 tsp. olive oil
  • 1 small  onion, halved
  • 1 clove garlic
  • 2 T. fresh rosemary
  • 1 T. butter
  • 14 cp. whole wheat flour
  • 2 cps. vegetable broth or chicken broth
  • 3 stalks celery, diced
  • 1 cp. frozen peas
  • 14 tsp. ground black pepper

Directions:

  1. For the whole wheat pie crust: add flour, salt and 5 tablespoon pieces of butter in a blender. “pulse” 10-12 times until mixture resembles coarse crumbs. Add water and “pulse” 8-10 times until dough is formed; do not over blend.
  2.  Remove dough and pat into a smooth disc, wrap disc in plastic wrap and refrigerate at least 2 hours before rolling out dough. Makes one 9-inch pie crust or 8 tops for individual ramekins.
  3. Cook chicken (optional to add) and cut into small chunks, set aside.
  4.  

    For the pot pie filling: Preheat over to 425°F. Spread out diced potatoes and carrots on a cookie sheet and drizzle with olive oil. Roast in oven for 10 minutes.

  5. Add onion, garlic, and fresh rosemary to a blender. “Pulse” 4-6 times until all ingredients are well chopped. Set aside.
  6. Heat 1 tablespoon butter in medium saucepan until it starts to sizzle. Add flour to make a roux. When roux is heated and moisture is soaked into the flour, add broth, stirring constantly.
  7. Add chicken, potatoes and carrots, onion, garlic, rosemary mixture, and celery and peas to the sauce. Heat until filling is bubbly and thick.
  8. Pour filling mixture into 9-inch greased pie plate or greased individual ramekins.
  9. Place pie crust over top of filling and press dough into dish with a fork. Make 3 slits along the top of the crust for steam to vent while baking.
  10. Reduce heat to 400°F. If baking in pie plate, bake for 40-45 minutes. If baking in individual ramekins, place all ramekins on a cookie sheet and bake for 25-30 minutes or until crust is slightly browned.
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