Double Crusted Chicken Pot Pie

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Canned chicken is often less expensive and convenient.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Store-bought crust saves time.

Mix 1/2 cup sour cream and 1 large beaten egg together.

In a food processor, combine 2 1/2 cups all-purpose flour and 1 1/2 teaspoons salt.

Add 12 tablespoons (1 1/2 sticks) of cold, diced unsalted butter to the flour mixture and pulse five times.

Add half of the sour cream and egg mixture and pulse five more times.

Add the remaining sour cream and run the machine until the dough begins to mass on the blade.

Form the dough into a ball and flatten it into a disk, then cover with plastic wrap and refrigerate for at least one hour.

Roll out half of the dough into a 12-inch diameter circle for the bottom crust and place it in a 9-inch pie pan.

Refrigerate the bottom crust while rolling out the top crust to a 12-inch diameter circle.

Melt 1/3 cup of butter over medium heat in a skillet, then add 1/3 cup of all-purpose flour and stir for 30 seconds to 1 minute to cook the flour.

Add 2 1/2 cups of hot milk to the flour mixture and whisk until thickened.

Lower the heat and season with 1/2 teaspoon salt, black pepper, 1 teaspoon garlic powder, and 1 teaspoon tarragon.

Add 10 ounces of frozen peas and carrots and 1/2 to 1 cup of frozen diced onion to the thickened sauce.

Incorporate shredded rotisserie chicken into the filling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens