Chicken Pot Pie

Chicken Pot Pie

Makes 1 regular pie, in either a pie pan or a 2 qt casserole dish

Prep time: approx. 2 hours

2 crust pie dough, chilled

2 boneless chicken breasts, diced and cooked or 1 cup diced cooked chicken
1/3 cup chopped onion
olive oil
12 oz mixed frozen vegi's such as peas, carrots, corn

1/3 cup potato flour
1 1/2 tsp. dried sage
1 1/2 tsp. salt
1/8 tsp. pepper

1 cup chicken broth
1/3 cup rice milk

Step 1.  2 hours prior to serving time, prepare the pie dough recipe. Divide it into two balls.  Place these in the refrigerator to chill for 1 hour.

Step 2.  While pie crust is chilling, dice the chicken breasts and the onion.   I like to use frozen chicken breasts that are still slightly frozen. The chicken is easy to slice into 1/4 in thin strips and then dice the strips.  Heat a deep saucepan over med-high heat.  Add a touch of olive oil. Wait a minute for oil to heat, then add chicken carefully, it may spatter a bit. Add chopped onion now too. Cook and stir chicken and onion about 3 min. to brown and cook through. (If you are using pre-cooked chicken, just brown the onion.)  Add the frozen vegetables.  Cook until frozen vegetables are heated.  Remove skillet from heat and set aside.

Step 3. Heat the oven to 450 degrees. Remove 1 ball of pie crust dough from refrigerator.  Allow to sit at room temperature for 10 min. to warm slightly.  Lay out one pie of wax paper large enough to cover your pie pan.  Place the pie crust dough ball on this piece of wax paper.  Lay out another piece of wax paper on top of the pie crust dough ball. Use a rolling pin to roll out the ball flat.  Roll it large enough fit your pie pan.  Remove the top sheet of wax paper.  Grease your pie pan.  Carefully flip your pie dough over into your greased pan, dough side down, wax paper side up.  Carefully peel away your wax paper and press and form the pie dough into the pan.  Trim the edges if any pie dough is hanging over the edges.  Poke the pie dough with a fork throughout the bottom of the pan.  Place the pie pan in the oven and bake the crust 10-12 min.  Remove the 2nd pie dough ball from the refrigerator to warm up.

Step 4.  Return the chicken/onion/vegi pan to medium heat.  Sprinkle the potato flour over the mixture.  Add sage, salt and pepper.  Stir this up a bit.  Then add chicken broth and rice milk.  Cook and stir over medium heat until thickened.  Once thickened, set aside.

Step 5.  When the bottom pie crust is done, remove from heat and set aside.  Reduce oven heat to 425 degrees.

Step 6.  Roll out the 2nd pie dough ball in the same manner as you rolled out the first, between 2 pieces of waxed paper.  Pour the chicken/vegi filling into the pre-baked pie crust in the pan.  Flip the 2nd pie crust onto the chicken pie with the dough side down, wax paper on top.  Carefully remove the waxed paper.  Trim any dough hanging over the edges.  Use a sharp knife to cut 3-4 steam holes in the top crust.

Step 7. Carefully place the pie in the oven.  Bake for 25 min. or until top crust is golden.  Remove pie from oven to a rack.  Allow to cool 15 min. prior to cutting and serving.

For individual pot pies, use individual pie pans.