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.”

Ingredients

• 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

Directions

1. Preheat oven to 350 F.
2. In large sauce pan, place chicken, broth, onion, celery, bay leaf, and pepper.
3. Simmer until chicken is tender, about 1 to 1-1/2 hour.
4. Remove chicken from stock. Pull chicken off of bone, discarding bone and skin.
5. Strain the liquid and skim fat off top of liquid.
6. In a bowl, make a slurry with water and flour, using a fork.
7. Stir into broth. Heat mixture until it boils and thickens, stirring constantly.
8. Add mixed vegetables, chicken, and flax back into mixture.
9. Place mixture into 4 individual baking dishes (coated with non-stick spray).
10. Cut pie crust into 4 pieces and roll into desired shape, top baking dish.
11. 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