My family’s favorite is chicken pot pie. My neighbor used to get so annoyed when he would be invited for a birthday dinner and the kids would choose that; he would say, ” Can’t you pick something else for God’s sake?” This was last night’s request from the kids coming home for dinner. The Recipe Redux theme is “gut healthy” this month. So, I added loads of gut healthy prebiotics (leeks, garlic, mushrooms, onions, whole wheat flour), with healthy fiber to aid in digestion.
Prebiotics are foods that gut bacteria feed on, which produce fermentation by-products, which benefit our health as they help to fight off all the bad bacteria. There is some butter here, however I cut it in half for both the gravy and the crust and it still tastes amazing.
Gut Healthy Chicken Pie
- 1 tablespoon canola oil
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 small red pepper chopped
- 1 medium leek washed and chopped
- 4 cloves garlic minced
- 4 oz. mixed mushrooms chopped
- 1/2 10 oz. package frozen mixed vegetables
- 1 shredded rotisserie chicken
- black pepper to taste
- 1 stick cold butter
- 1 cup whole wheat pastry flour
- 1 cup white flour
- 1 teaspoon salt
- 1/4 cup cold water
- 1/2 stick butter
- 2 medium onions chopped
- 1/4 cup whole wheat pastry flour
- 2 cups low sodium chicken broth
- black pepper to taste
- Wash and cut all vegetables (I chop in food processor). Saute in canola oil. Season with pepper.
- Make the crust: Mix flour and salt, cut in butter. Add water a little at a time. Knead until smooth, cut in half. Roll one ball to fit bottom of pie plate and one to fit over the top.
- Make gravy: Melt butter and add onions. Saute until lightly browned 4-5 minutes. Whisk in flour and pepper and cook 2-3 minutes. Whisk in chicken broth, whisk until smooth. Cook 4-5 minutes or until thickened. Season with pepper.
- Shred chicken and add to veggies; add gravy. Season with pepper. Pour into pie shell; wet the rim of the bottom crust. Roll out the top crust and place on top to cover and adhere the top crust to bottom. Trim the edges, flute and cut a few slits in the top. Bake at 350 degrees for approximately 40-50 minutes, until crust is browned.
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