This delicious pot pie leaves you feeling full and satisfied. It is creamy like your average pot pie, but loaded with nutritious extras like beans!
Ingredients
1 Tablespoon olive oil
½ cup onion, diced
2 carrots, coined
2 potatoes, peeled and diced
2 Tablespoons flour
3 cups chicken broth
1 package Chicken Stew/Chili Mix (I used Stonewall Kitchen brand)
1 cup heavy cream
1 chicken breast, cooked and cubed
3 pie crusts (I used refrigerated)
1 egg, whisked
Instructions
Preheat oven to 350ºF.
Add olive oil, onion, carrots, and potatoes to a saucepan and saute about 3 minutes until the onion is translucent.
Stir in flour.
Pour in the chicken broth and chicken stew/chili mix and simmer for 5 minutes.
Stir in the heavy cream and chicken and remove from heat.
Scoop the loaded pot pie filling into some oven-safe bowls or pie tins. Mine filled two pie tins and two small bowls. Leave some room at the top; do not over-fill.
Place the pie crusts on top of the filling. Tuck it carefully around the filling to remove air bubbles and fold a little over the edges. If you are using smaller sizes, cut the pie crust into strips or circles.
Using a pastry brush, add some of the whisked egg to the tops of the pie crust. When it bakes, this will help give the pie a nice, crisp brown top.
Using a sharp knife, carefully cut a few slits in the tops of the crusts.
Bake the pies for about 45 minutes to an hour (50 minutes was good for mine) until the top is golden brown.
Notes
*If you do not want to bake all of the pies right away, set aside the extra filling and let cool completely then finished the following steps besides baking, cover, and stick it into the freezer for later. When ready, remove from freezer, and bake from frozen about the same amount of time as below or until the crust is slightly browned and the filling is bubbly.
This dish also has 53% Vitamin A, 47% Vitamin C, 9% Calcium, and 14% Iron per serving. On a scale of 0 to 5, it scores a 1.9 fullness factor (but my husband and I feel it left us fuller than that) and a 2.6 nutritional rating with a Glycemic Load of 33. It has moderate levels of all its ingredients.