Comfort foods are traditionally loaded with fat and calories. But this pot pie is delicious without the heavy cream filling. While making your own crust takes time and effort, it is so good that it’s worth it. We often make extra filling and freeze it in pyrex dishes without any crust. It makes a great lunch on days when you’re running low on fresh food and costs much less than frozen entres.
Ingredients:
- 3/4 cups all-purpose flour (for crust)
- 1/2 cup whole wheat flour
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup butter
- 4-5 tbsp ice water
- 2 tbps butter (for filling)
- 2 tbsp olive oil
- 3 cups diced red potato (about 1 lb.)
- 2 cups diced onion
- 2 cups sliced mushrooms (about 8 oz.)
- 1 cup diced celery
- 1 cup diced carrot
- 1/4 cup fresh parsley
- 2 tsp chopped fresh thyme
- 2 1/2 tbsp flour
- 3 cups milk (skim or 1%)
- 1/2 chicken broth
- 2 cups chopped cooked chicken breast (about 12 oz.)
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- For crust, combine dry ingredients (whole wheat flour, all-purpose flour, salt, pepper).
- Chop cold butter into small pieces and cut it into the dry ingredients with a pastry knife or two butter knives.
- Add ice water 1-2 tbsp at a time until it starts to come together.
- Place dough in between two sheets of plastic wrap (not in a ball, but kind of flat) and put in the refrigerator for about 1 hour.
- For filling, melt butter in pan. Add oil. Add potatoes and next 6 ingredients. Saute for 5 min.
- Reduce heat to low. Sprinkle flour over mixture and cook for 5 min. Stir in milk and broth. Bring to boil, reduce heat, and simmer for 5 min or until thickened. Add chicken, peas, salt, and pepper.
- Spoon mixture into 2-quart baking dish. Roll crust dough out between pieces of plastic wrap until it’s big enough to cover dish and place over the vegetable mixture.
- Bake at 350 degrees for 30 minutes or until crust is browned.
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