Chicken Pot Pie
Ingredients
1 recipe Atkins Pie Crust dough, rolled out to a 10" circle
1 1/2 pounds boneless, skinless chicken breast halves, cut into 1 1/2"
pieces
2/3 cup reduced-sodium chicken broth
1 small onion, chopped (1/2 cup)
1 carrot, thinly sliced (1/2 cup)
2 celery stalks, thinly sliced (3/4 cup)
1/2 teaspoon fennel seeds, crushed
1/2 cup heavy cream
2 tablespoons ThickenThin Not/Starch Thickener
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Directions
1. Preheat oven to 350 degrees.
2. Place chicken, broth, onion, carrot, celery and fennel seeds in a medium
saucepot. Bring to a boil. Reduce heat and simmer 15 minutes, until chicken
is cooked through and vegetables are tender.
3. Strain stock into a small saucepan. Mix in cream; bring to a boil.
Stir in thickener; cook 2 minutes until mixture thickens. Pour sauce over
chicken and vegetables; stir to coat. Mix in parsley. Season to taste
with salt and pepper.
4. Spoon chicken mixture into a 9" deep dish pie plate. Lay dough
over filling; press down edges with tines of a fork to adhere to pie plate
rim. Bake 25 to 30 minutes, until crust is golden and baked through (cover
edge of dough with aluminum foil if it is browning too quickly).
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