Sorta Classic Pot Pie

Yields: 4 servings

Prep time: 30 minutes

Cook time: 30-35 minutes

Ingredients:

For the filling:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup low-sodium vegetable broth
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and pepper to taste

For the crust:

• 1/2 cup whole wheat flour
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 1-2 tablespoons ice water

Instructions:

Make the filling:

1. Cook chicken: Cook chicken breasts in boiling water until cooked through. Let cool and shred.
2. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté until softened.
3. Make roux: Whisk in flour and cook for 1-2 minutes, stirring constantly.
4. Add broths and seasonings: Gradually whisk in chicken broth, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a simmer.
5. Add chicken: Stir in shredded chicken and simmer for 10-15 minutes, or until thickened.

Make the crust:

1. Combine dry ingredients: In a medium bowl, whisk together whole wheat flour, all-purpose flour, and salt.
2. Cut in butter: Cut in cold butter until the mixture resembles coarse crumbs.
3. Add water: Gradually add ice water, mixing until the dough just comes together.
4. Roll out: Roll out the dough on a floured surface to a 12-inch circle.

Assemble and bake:

1. Pour filling: Pour the chicken filling into a 9×13 inch baking dish.
2. Cover with crust: Place the rolled-out dough over the filling and crimp the edges to seal.
3. Cut vents: Cut a few slits in the top of the crust to allow steam to escape.
4. Bake: Bake in a preheated 375°F (190°C) oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Let cool: Let the pot pie cool slightly before serving.

Enjoy your low-calorie sorta classic pot pie!