By Linda on Jan 11, 2010 in Recipes
Ingredients:
1 pound chicken/turkey, cut into bite-size pieces (Organic)
a double pie crust
1 tablespoon coconut oil
2 cups chopped vegetables, like celery, carrots, and onions, green beans (Organic)
spices, like salt, pepper, thyme, oregano, parsley (fresh if you can)
1/3 cup butter
1/3 cup flour (can use gluten free flour)
3/4 cups chicken broth (organic)
1 cup milk (organic)
Heat the oil in a skillet over medium high heat. Saute the vegetables until they are soft, stirring constantly. Add the spices to your veggies while sauteing. Remove the sauteed vegetables from the heat when they are soft.
In a saucepan, melt the butter and stir in the flour. Now add the chicken.turkey broth and the milk, and cook this over medium-low heat, stirring constantly until it thickens.
Stir in the vegetables and chicken, and then pour everything into the pie crust.
Cover the pie with the top crust, seal the edges together, and cut some slits in the top so that steam can escape while the pot pie cooks. Cook it at 375 degrees for about 45 minutes, until the top is golden brown. I sometimes brush melted butter on the top crust a few times before removing from oven. Let Stand for 5 minutes.
