When I was younger, I loved ordering a chicken pot pie from Marie Callendar’s. It was warm delicious comfort food all baked in a flaky pie crust. Unfortunately as I got older I realized the amount of butter and heavy cream used in pot pies. In order to create a healthier pot pie with the same great flavor, I created this whole wheat crust pie with a cream free filling. It’s still comforting and delicious, and the individual sized pies can be the perfect dinner or a personalized picnic lunch!
- 2 cups whole wheat flour
- 1 stick butter
- 6-8 tbsp ice cold water
- 1 medium carrot sticks chopped
- 1 ear of corn
- 5 mushrooms sliced
- 1 cup chicken stock
- 3/4 cup milk
- 1/2 cup flour
- 5 green beans chopped
- 1/4 cup chopped white onion
- 2 cups cooked diced chicken
- Combine butter (sliced into 1 inch squares) with wheat flour and slowly add in 6-8 tbsp of water until dough ball forms. See aside covered in refrigerator.
- Clean and chop veggies and sauté on stove over medium heat in olive oil until tender.
- Add cooked chicken to vegetables.
- Roll out dough ball on mat 1/8 of an inch thick and trace desired pan on dough (cut about an inch around the pan) and then cut a piece of dough for the pie lid
- Stir in stock and milk. Slowly add flour to vegetables and chicken until it forms a thick soup mixture.
- Fill pie tins with chicken mixture and place dough lid on top.
- Pinch edges together or crimp for decoration
- Bake in oven at 300º for 30 minutes or until crust is flaky.
- Serve warm!