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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).