Betsy’s No Garlic Chicken Pot Pie

By Betsy Vail 08/27/15

Ingredients:

• 2 c chicken, cooked and diced (or turkey)
• 2 celery stalks, sliced
• 1 onion, diced
• 46.5 oz. organic chicken broth (I used a 14.5 oz. can and needed more, so I added a 32 oz. box.)
• 1 c green beans, cut
• 1 c potatoes, cooked and diced
• ½ c sliced mushrooms
• ½ c organic corn
• ½ c peas
• ½ c Sauvignon Blanc (optional, to taste)
• 3 Tbs onion powder
• 2 tsp organic raw sugar (optional, to taste)
• 2 tsp salt (to taste)
• ¼ tsp leaf thyme
• ⅛ tsp pepper
• ¾ c Wondra flour
• pie dough (top and bottom)
• 2 Tbs butter, melted

Directions:

1. Add the chicken, vegetables, wine, broth, and seasonings to a soup pot. 
2. Heat on medium heat until the vegetables are softened (about 20 minutes).
3. Add Wondra flour one tablespoonful at a time until the desired thickness is reached.
4. Taste and adjust seasonings as desired.
5. Ladle the mixture into a prepared, pricked pie crust. There will be enough mixture for more than 1 pie, or for individual ramekin servings as well (see Creative Considerations below). Cover with a top crust (adding a cute design to the top crust is a plus). 
6. Brush the top with melted butter.
7. Place the pie on a baking sheet and bake at 350 F for 40 - 45 minutes. 

Delicious Additions:

• 3-5 rashers of cooked bacon, crumbled (turkey, beef, or pork)
• Add other vegetables of your choice

Creative Considerations:

• Drop biscuit dough balls into the soup pot mixture for chicken and dumplings.
• Serve the mixture by ladling over open faced biscuits. 
• Place the mixture in individual ramekins and cover the top with a round of puff pastry.
• Place the mixture in individual ramekins and cover the top with biscuit dough. 

Yum