Chicken Pot Pie

Can we all just agree that chicken pot pie is the ultimate comfort food? Growing up I always loved it. The mini personal ones were my absolute fav. That said - I can’t believe I’ve never homemade one before now! This thing is full of veggies and has a perfectly crisp yet flakey crust. Cozy up with a bowl of this and the new season of This Is Us (who else watched last night?!), and soak in all the fall feels. Enjoy loves!

Crust -

1 cup whole wheat flour 

3/4 cup cold butter, sliced

1/4 cup Greek yogurt 

1/4 tsp salt 

1/4 cup cold water 

1 egg (used on top at the end!)

Filling -

2 tbsp. avocado oil

1/2 yellow onion, chopped fine

One 10 oz. bag frozen mixed veggies (carrots, corn, peas)

1 cup chicken broth

1/4 cup Califia Farms better half unsweetened (regular half and half is fine as well!)

1 tbsp. arrowroot powder

1 cup shredded chicken (I used rotisserie to save time)

3 tbsp. hot water

Salt and Pepper

Instructions -

For the crust, place flour, yogurt, butter, & salt in a food processor & press the pulse button ~10x in 1 second intervals. Add in the cold water and pulse a few more times until blended. Do not over blend. Sprinkle some flour on a surface and use the area to knead the flour ~10 times. Place in the refrigerator.

For the filling, heat the avocado oil in a dutch oven over medium heat on the stove top. Add in the yellow + salt & pepper to taste. Sautè for about 5 minutes. Mix in the bag of veggies and let simmer about 5 minutes, stirring occasionally. Add the chicken broth and let simmer for 3 minutes. In a small bowl whisk together the arrowroot powder and hot water. Pour it in the pot as well as the better half (or half and half). Stir constantly for about 2 minutes, and then turn down the heat and let simmer 5 more minutes over low. Add in the shredded chicken and remove from the heat.

Sprinkle more flour onto a surface & cut the dough in half. Roll out each half into a large circle, adding flour as needed so it doesn’t stick. Place one in a 9 inch glass pie baking dish. Pour the filling into the dish and spread out evenly. Place the other half of the dough on top, removing any excess edges and using a fork to press down the edges and secure them together. Whisk the egg and lightly brush it on top of the crust, and cut a little “x” in the middle. Place in oven preheated to 400°F. Bake for 35 minutes. Enjoy!!!