•  Home   •  About   •  Shipping   •  Recipes   •  Facts on Flax   •  Customer Service   •  Privacy/Security   •  Contact Us   •  My Account
  » Natural Whole Flax Seed
  » Ground Flax Seed
  » Organic Flax Seed
  » Flax Seed Starter Kits
  » Books About Flax Seed
  » Therapeutic FlaxPax Pillows
  » All Products
Home > Recipes > Chicken Pot Pie
 

Chicken Pot Pie

“When the weather turns cold or rainy, and you want something warm and comforting, nothing does the trick like an old-fashioned pot pie. Here’s our flax-enhanced version.”
  • 1 whole chicken, cut in 8 pieces
  • 4 cups reduced sodium chicken broth
  • 1 large onion, sliced
  • 2 stalks celery, cut into 1-inch pieces
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup cold water
  • 1 16-ounce package frozen mixed vegetables
  • 1/4 cup ground flaxseed
  • 1 pie crust

Preheat oven to 350 F.

In large sauce pan, place chicken, broth, onion, celery, bay leaf, and pepper.

Simmer until chicken is tender, about 1 to 1-1/2 hour.

Remove chicken from stock. Pull chicken off of bone, discarding bone and skin.

Strain the liquid and skim fat off top of liquid.

In a bowl, make a slurry with water and flour, using a fork.

Stir into broth. Heat mixture until it boils and thickens, stirring constantly.

Add mixed vegetables, chicken, and flax back into mixture.

Place mixture into 4 individual baking dishes (coated with non-stick spray).

Cut pie crust into 4 pieces and roll into desired shape, top baking dish.

Bake at 350 F till golden brown, approximately 30-40 minutes.

Preparation time: 15 minutes

Cooking time: 2 hours

Recipe used with permission from Flax Your Way to Better Health by Jane Reinhardt-Martin RD,LD