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:
- Add the chicken, vegetables, wine, broth, and seasonings to a soup pot.
- Heat on medium heat until the vegetables are softened (about 20 minutes).
- Add Wondra flour one tablespoonful at a time until the desired thickness is reached.
- Taste and adjust seasonings as desired.
- 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).
- Brush the top with melted butter.
- 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.
