Few meals warm the colder months quite like a piping hot, hearty pot
Preparation Time: 25 mins
Cooking Time: 50 mins
Extra Time: 30 mins
(for pre-cooking chicken, if necessary)
Yield: 6 x 1/6 pie servings
Preheat the oven to 400ºF. In a small bowl, whisk together the flour and 1/2 cup of the broth.
In a 2-quart saucepan, heat the oil over medium heat. Add the mushrooms and cook, stirring, 6 minutes, or until they are tender. Add the remaining broth, thyme, salt and pepper; and bring to a boil. Whisk in the flour mixture and cook, stirring constantly, for 3 minutes, or until the mixture thickens. Stir in the mixed vegetables and chicken.
Remove the pan from the heat and place the mixture in a 9-inch pie plate (with no crust on the bottom). Place the crust over top of the filling, press the dough to the edges of the pie plate and flute the edges. (If you buy a pre-made pie crust already in the pan, thaw it and remove it from the pan. When you’re putting it over the filling be sure to push the dough down around the pie plate.) Cut two slits in the center of the crust and brush the top with milk.
Bake in preheated oven for 30 to 40 minutes or until the crust is lightly browned.
You can use turkey instead of chicken, or any type of veggies you like. Make one 9-inch or split the crust or make smaller individual pies.
Serving suggestions are not included in the nutritional analysis.
Although making a homemade pot pie may sound challenging, the short cuts in this version make it as easy as pie. And using just one crust keeps this recipe lower in fat and calories. It is a great way to use leftovers, too.
* Note: to quick thaw frozen veggies, put them in a strainer and run hot water over them.