|Easy Chicken Pot Pie with Omega Crust|
This recipe is easy but time consuming because you will need to bake the chicken first. Plan on needing two and a half hours before dinner. (It would be easy to say, "pop the chicken in the oven, and meanwhile prepare your pie crust..." but that is certainly not the reality in this house. Neither G-man nor the Cadet were born with pause buttons.) It does make great leftovers and can be a bake-ahead entree.
For a large (12" by 2" deep) pot pie, or two smaller pies:
4 chicken thighs
2 lb frozen, mixed vegetables
3 tbsp non-GMO corn or tapioca starch
1/2 tsp lite salt
seaonings (approximately 1/8 tsp each of parsley, sage, rosemary and thyme.)
1 cup water
1 Omega Crust recipe, or standard pie pastry or Gluten-Free Crust.
In lidded casserole, bake chicken thighs for 45 minutes at 350F.
Dump the frozen mixed vegetables into a pot. Add starch and start to stir over low heat. Debone the chicken, and pour the contents of the casserole dish into the pot, including any juices at the bottom. Add a cup of water, and stir everything until the vegetables are hot. (Singing Scarborough Fair if you wish,) add the parsley, sage, rosemary and thyme.
Pour the chicken and vegetable mixture into prepared pie crust. Top with the second crust, and seal the edges. Pierce the top of the crust several times with a butter knife to allow steam to escape.
Bake for 15 minutes at 450F, then turn the oven down to 350F. Bake another 15-20 minutes until the pie starts to bubble.
Allow the pie to rest at least 10-15 minutes before serving. Serves 8.
This recipe and others can be found at Slightly Indulgent Tuesday, Fight Back Friday, the Weekend Whatever, Real Food Wednesday, and Gluten Free Wednesday.