BOTTOMLESS CHICKEN POT PIE
Makes @6 Servings
I did NOT do the P+ for this
½ tsp smoked paprika
½ tsp dried sage
¼ tsp dried oregano
Salt & freshly ground pepper
3 TBSP olive oil
1 cup frozen chopped onions (or pearl onions if you can find them)
1 cup frozen diced peas and carrots
2 cloves garlic, minced
2 TBSP all-purpose flour
2 cups low-sodium chicken broth*
1 cup heavy cream
1 store bought refrigerated pie crust
¼ cup fat-free egg substitute
You will need a 10-inch cast iron skillet for this.
Preheat oven to 400°.
In a medium bowl, sprinkle the chicken with the paprika, sage, oregano, salt & pepper and mix until the chicken is coated.
Heat the skillet over medium-high heat and add the olive oil. When the oil begins to 'swirl', add the chicken and saute until cooked through. Remove the chicken to a plate, allow to rest for a few minutes and then chop into ½-inch cubes.
In the same skillet, add the onions, peas & carrots and sprinkle with salt & pepper. Cook & stir until the onions are tender (@3 – 5 minutes). Add the garlic and cook about another minute. Sprinkle in the flour and stir until it dissolves.
Unfold/unroll the pie crust and place over the top of the filling, and try to tuck the edges inside the pan. Brush the crust with the egg substitute. Using a sharp knife, gently cut 3 'vents' in the top of the crust.
|Probably one of the most unappetizing pictures I'll ever post!!! The filling was oozing thru the vent holes in the crust!|
Bake for 20 – 25 minutes or until the crust is golden brown.
**This called for 2 cups of chicken broth, but in our opinion, that made it too 'watery'.