Chicken Pot Pie
Serves 6

Kid and grown-ups alike will love the steaming comfort of this chicken pot pie. It’s filled with the traditional veggies, the creamy sauce, the chunks of chicken and a crust that won’t bust your carb budget. And what could be easier than a one-dish meal? It will keep, covered, in the refrigerator for a day or two and reheats nicely even in the microwave, making it a good grown-up lunch option, too.

Ingredients
1 recipe Tender Almond Pie and Tart Crust
1 tablespoon olive oil
2 cup cooked chicken, diced
2 cups chicken stock
½ cup carrots, diced
½ cup celery, diced
¼ cup onion, minced
½ cup frozen green peas
1 tablespoon ThickenThin not Starch
¼ cup heavy cream
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon poultry seasoning

Directions

1. Prepare the crust and roll out large enough to completely cover the top of your baking dish.
2. Coat the bottom of a medium saucepan with the olive oil, place over medium heat, and add the carrots, celery, onion, salt, pepper, and poultry seasoning. Sauté until onions are translucent and vegetables have softened.
3. Pour in the chicken stock and bring to a boil.
4. Reduce heat to low. Remove 2 tablespoons hot broth and add it to the ThickenThin, stirring to make a smooth mixture.
5. Add this mixture to the broth, whisking vigorously until the broth thickens.
6. Add the cooked chicken and frozen peas and continue to cook for about 5 more minutes on low.
7. Pour the chicken mixture into a 2 quart baking dish or casserole, top with the piecrust, sealing it all the way around. Cut a steam vent or two in the center with a sharp knife.
8. Bake at 350 degrees for about 20 to 25 minutes, until lightly browned.