Easy chicken pot pie

Updated at: Thu, 17 Aug 2023 02:33:17 GMT

Step 1

Preheat oven to 400°F.

Step 2

In a medium bowl, mix flour and salt.

Step 3

Add in butter and coconut oil and mix until blended and pieces are about the size of peas.

Step 4

Evenly drizzle in cold water. Stir just enough to be able to form the dough into a ball with your hands.

Step 5

Cover dough ball in plastic wrap and put it in the fridge.

Step 6

Heat oil in a large skillet. Add frozen veggies. Stir while cooking on medium heat for a few minutes, until veggies are somewhat tender.

Step 7

Stir in canned chicken breast (including the liquid) and break up into pieces. If desired, season well with your favorite no salt seasoning blend (Mrs. Dash, Kirkland, Trader Joe’s etc.) and simmer at low heat.

Step 8

In a small bowl, mix chicken bouillon and water. In another small bowl, mix flour and water.

Step 9

Pour the bouillon + water mixture evenly over the pie filling. Taste. If it needs more salt or seasonings, add more.

Step 10

Pour the flour + water mixture evenly over the pie filling. Stir well. Keep cooking and stirring until thickened. Remove from heat.

Step 11

Roll the pie crust out in between 2 pieces of wax paper to an 11” circle.

Step 12

Grease a 10” pie plate with coconut oil. Pour the filling into the pie plate.

Step 13

Remove the top wax paper from rolled-out pie crust. Pick up pie crust underneath the bottom piece of wax paper and turn crust over onto the filling.

Step 14

Pinch around the edges and make 3 large slits in the middle of the crust. Bake for 25 minutes.

Step 15

Cool on rack and enjoy!

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