Susan Fisher
Last time I shared my fruit pie recipe. Once I made that pie it got me thinking about adaptions in cooking. I came up with a variation on a theme and created a savory Chicken Pie. Our mom made chicken pie with mashed potato topping much like a shepherd’s pie. That is not an option for us as mashed potatoes are not a part of Naomi’s renal diet. We enjoy this recipe especially when we are longing for some of our family traditions.
ABOUT THIS RECIPE:
We love Chicken Pie. I wanted us to have a healthy version of this comfort food. I felt it should be part of our day-to-day culinary repertoire.
Ingredients:
Wholly Whole Pie Crust (They have wonderful ingredients, do not add preservatives and they come frozen from Whole Foods)
12 chicken tenders cut in chunks
1 cup carrot circles
1 cup frozen corn
1 cup frozen peas
1 onion
Extra Virgin Olive Oil
2 cups College Inn no sodium Chicken Broth
Garlic Powder
Flour
Ceramic Pie Plate – I use these because I find they cook the pie more evenly. I use a really deep pie plate from Emerson Creek Pottery
Preparation:
1. Begin by cooking the chicken tenders. I like to steam them in the unsalted chicken soup. Once cooked let them cool.
2. Let the oven cool off.
3. Chop up an onion, put a little olive oil in a pan and sauté the onion until cooked but not browned.
4. Slice a cup of carrots and cook them until tender.
5. In a pot heat the cup of pes and cup of carrots for a few minutes.
6. Chop the chicken into pieces.
7. In a pot put in 2 cups soup and heat. Wisk a couple of tablespoons of flour in thoroughly. Add some garlic powder to the mixture.
8. Lay the pie crust into the pie plate. (Roll it as needed.)
9. Put the chopped chicken in the bottom of the pie.
10. Lay the onions on top of that.
11. Add a few spoons of the soup blend on top. (Save the leftover and serve it on the side when having it for dinner.)
12. Mix the peas, corn and carrots together and lay on top.
13. Put a few more spoonsful of the soup mixture on top. (Let it sink in.)
14. Place the top crust on and seal around the edges. (Roll as needed if you need to stretch the crust.)
15. Cut slits in the crust.
16. Put in it a cold oven (ceramic pie plates can crack when put in a hot oven).
17. Bake at 350 for about an hour.
18. It is done when it bubbles, and the crust is golden brown.
This pie reheats easily.
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