Chicken Pot Pie
Preparation Time: 15 MinutesBaking Time: 2 Hours
Ingredients:
- 1 whole chicken, cut in 8 pieces
- 4 cups reduced sodium chicken broth
- 1 large onion, sliced
- 2 stalks celery, cut into 1-inch pieces
- 1 bay leaf
- ¼ teaspoon black pepper
- ½ cup cold water
- ¼ cup all-purpose unbleached flour
- 1 16-ounce package frozen mixed vegetables
- ¼ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
- 1 pie crust
Featured Ingredient
The stabilized ground flaxseed in Simply Omega-3 is one of those gifts from nature that is loaded with fiber, antioxidants, and Omega-3 fatty acids. Add that it's low in carbohydrates and it’s stabilized (no worries of nutrition loss or rancidity for oneDirections:
- Preheat oven to 350º F.
- In large sauce pan, place chicken, broth, onion, celery, bay leaf, and pepper.
- Simmer until chicken is tender, about 1 to 1½ hour.
- Remove chicken from stock. Pull chicken off of bone, discarding bone and skin.
- Strain the liquid and skim fat off top of liquid.
- In a bowl, make a slurry with water and flour, using a fork.
- Stir into broth. Heat mixture until it boils and thickens, stirring constantly.
- Add mixed vegetables, chicken, and ¼ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™) back into mixture.
- Place mixture into 4 individual baking dishes (coated with non-stick spray).
- Cut pie crust into 4 pieces and roll into desired shape, top baking dish.
- Bake at 350ºF till golden brown, approximately 30-40 minutes.
