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


  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

Chicken Pot Pie Flax
Chicken Pot Pie Flax

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