Healthy Test Kitchen

Yield: ~6 servings

 

Ingredients

Soup

1/2 cup onion

1 cup carrots

1 cup celery

1 cup peas

1 cup corn

2 1/3 cups potatoes

2 cups chicken

3 cups broth (might need more)

1/3 cup flour + 1/3 cup water

1 tsp fresh thyme

3/8 tsp salt (original recipe called for 1/2 tsp)

1/8 tsp pepper (original recipe called for 1/4 tsp, but I don't think it needed that much)

 

Pie Crust (You probably only need one-half to two-thirds of this to top the pies)

1 cup 6 tbsp to 1.5 cups flour

1/2 tsp salt

1/4 cup oil

1/2 cup milk

 

Instructions

For Soup

1. Saute onion, carrots, and celery with thyme until soft.

2. Add broth and potato. Boil and simmer 10 minutes.

3. Stir together flour and water in a small bowl. Whisk in. Cook 1 minute or until thickens.

4. Defrost peas and corn.

5. Stir in chicken, peas, corn, salt, and pepper.

For Pie Crust

6. Add wet ingredients to dry ingredients.

7. Chill 30 minutes.

8. Roll out. Cut into strips to form lattice

For Assembly

9. Pour soup into ramekins

10. Lattice pie crust on top.

11. Bake at 400 degrees for ~30 minutes. Enjoy!

 

Inspired by Cooking Light (Pot Pie) and Sugar Free Mom (Crust)

 

Notes: It is pretty thick. You might want to try using more stock next time. The corn and the celery were my additions (not part of original recipe). Recipe has lots of chicken in it.

 

Notes 2: Not exactly spot on but I like it. The lattice crust tastes like a cracker--not flakey.

 

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