Double Crust Chicken Pot Pie

This version of chicken pot pie gives you all of the satisfaction of the hearty dish, without any of the sluggishness and with all of the wholesomeness that you expect from a Simple Mills mix.

 

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Ingredients:

2 boxes Simple Mills Artisan Bread Mix
2 large egg whites
1/2 + 2 Tbsp cup good quality oil, such as grape seed (divided)
1/4 cup water (divided)
1 1/3 lb chicken breast or thigh (or both), cubed
1 1/2 cup chopped onions
1 1/2 cups chopped carrots
1/2 cup chopped celery
1 1/4 cup chicken broth
1/2 tsp salt
1 tsp ground black pepper
2 tsp granulated garlic
1 1/2 Tbsp fresh thyme leaves (stems discarded)
1/4 cup tapioca starch, sifted to remove clumps
1 large egg
1 Tbsp milk of choice

 

Instructions:

1. Preheat the oven to 350°F

2. Liberally grease a pie plate and set aside

3. In a large mixing bowl, whisk together 1 egg white, ¼ cup oil and 2 Tablespoons of water. Then whisk in one box of the Simple Mills mix and stir until the batter thickens and comes together

4. Gather into a ball and flatten into a thick disk. Transfer the disk to the prepared pie pan and use the heel of your hand to work the dough across the base of the pie plate and up the sides

5. Bake for 10 minutes until the crust is firmed up. Remove from oven and set aside

6. Preheat 2 Tbsp of oil in a large sauté pan or dutch oven

7. Add the chicken and turn a few times to cook until the sides are opaque, but it is not cooked through

8. Add the onions, carrots, celery and broth, stir and season with the salt, pepper, garlic and thyme

9. Stir a few times to combine, then simmer until the chicken is cooked through and the vegetables are softened

10. Add the tapioca starch and stir, then simmer until the gravy reaches your desired consistency. Takes about 3 minutes. Taste and adjust seasonings to your preference

11. Set the filling aside while you make the second crust: in a large mixing bowl, whisk together the remaining egg white, ¼ cup oil and 2 Tbsp of water

12. Whisk in the other box of Simple Mills mix and stir until the batter thickens and comes together

13. Gather into a ball and transfer to a piece of wax or parchment paper

14. Cover with another piece of wax or parchment paper and roll out into a disc large enough to cover the opening of the pie plate. Let sit about 5 minutes to firm up, which will make it easier to move

15. Preheat the oven to 400°F

16. Pour the chicken and vegetable filling into the pre-baked pie crust

17. Put the second (rolled out) crust on top of the pie and use your fingertips to pinch edges of the top crust to the edges of the bottom crust

18. Whisk together the egg and milk to create an egg wash. Brush it over the top of the pie. Cut 4 vents in the top

19. Bake for about 20 minutes, until crust is slightly golden and the filling is slightly bubbling

20. Serve immediately

 

Notes:

1. If you want to use peas, replace ½ cup of the carrots with fresh or frozen peas and add them with the other vegetables

2. If you want a creamier gravy, replace ½ cup of the stock with heavy cream, whole milk or full-fat coconut milk

3. If you don’t have tapioca starch, you can replace it with arrowroot starch

4. Store leftovers, tightly covered, in the fridge for up to 3 days

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This recipe was created by our friend, Nora. She has lots of other fun, delicious & healthy recipes over on her site, A Clean Bake!