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Open Faced Chicken Pot Pie

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★★★★★

5 from 4 reviews

SODIUM COUNT: 159.3 per serving; 1275 mg in the entire recipe

Ingredients

Scale

Crust:

  • 1 Tablespoon white vinegar
  • 15 Tablespoons milk ((one cup minus 1 tablespoon)*)
  • 2 cups all-purpose flour
  • ½ Tablespoon dried thyme
  • 1 teaspoon crushed garlic
  • 1 Tablespoon sodium-free baking powder
  • ½ cup cold unsalted butter ((1 stick))

Filling:

  • 3 Tablespoons unsalted butter
  • 1 cup slice carrots
  • 1 cup frozen pearl onions
  • 8 ounces sliced mushrooms
  • 1 cup frozen cut green beans (unsalted)
  • ½ teaspoon ground thyme
  • 3 Tablespoons all-purpose flour
  • 2 ½ cups milk
  • 2 teaspoons soy sauce
  • 3 cups cooked shredded chicken**
  • ¼ cup chopped fresh parsley
  • Juice from ½ lemon
  • Black pepper ((to taste))

Instructions

Crust:

  1. Preheat the oven to 400°F.
  2. In a small bowl or cup, stir the vinegar into the milk and set aside.
  3. In a larger bowl, whisk together the flour, thyme, garlic, and sodium-free baking powder.
  4. Cut in the cold butter using a fork or pastry cutter until the butter is roughly pea-sized. Stir in the milk and vinegar mixture, mixing until just combined.
  5. Press the dough into the bottom and up the sides of a 9-inch pie plate. Bake in the preheated oven for 12-15 minutes, or until the crust begins to set up.
  6. Remove from the oven and use a spoon to press the center down to make space for the filling. Set aside while you prepare the filling.

Filling:

  1. Melt the butter in a large skillet over medium heat. Add carrots, onions, and mushrooms and sautee until the liquid evaporates, about 5 minutes.
  2. Add the green beans and thyme and cook for an additional 2 minutes. Stir in the flour to coat the vegetables. Whisk in the milk and soy sauce. Cook until slightly thickened, about 8-10 minutes.
  3. Stir in the chicken, parsley, and lemon juice. Season with pepper.
  4. Add the filling to the crust and bake for 15-20 minutes, or until the crust is browned. Let the pie stand for a few minutes before serving.

Notes

NUTRITIONAL INFORMATION – Yield: 8 servings

Sodium: 159.3 mg, Calories: 420.0, Total Fat: 19.2 g, Saturated Fat: 11.2 g, Cholesterol: 90.7 mg, Carbohydrates: 35.9 g, Fiber: 2.1 g, Sugar: 2.3 g, Protein: 25.0 g.

* The easiest way to measure this is by placing the vinegar into an empty 2-cup measuring glass. Then slowly add milk until the mixture totals one cup.

** About a 1 to 1.25 pounds of raw chicken should yield 3 cups cooked chicken. You can cook the chicken any way you like. 

Find it online: https://www.sodiumoptional.com/open-faced-chicken-pot-pie/