Whole Wheat Chicken Pot Pie

Whole Wheat Chicken Pot Pie     

 

Preheat to 450

2 1/2 cups whole wheat flour

2 lbs. chicken (or

2 cans of chicken breast

And 1 can of broth)

2 Tbsp chicken soup base

1 lb frozen carrots and peas

1 lb frozen corn

2 cans cream of chicken

1 stick butter or margarine cubed

2 tsp baking powder

1/2 tsp baking soda

 

 

1.      In large pot fill with water to 2/3 full, add the soup base and the chicken, boil without cover until thoroughly cooked.  Remove all solids from the broth and continue to simmer on med.  Remove chicken bones or cut into cubes.

2.      Removed boiled down broth from the heat.  In a mixer combine WW flour, baking powder, baking soda, and butter or margarine. Beat until the butter is mixed in then add 1 cup of broth and continue to mix until it is biscuit consistency. 

3.       In a glass 13x9 spray with Pam (or equivalent).  Combine chicken, carrots & peas, and cream of chicken soup.

4.      Cover counter with wax paper, sprinkle with flour, place biscuit mix and cover with another piece of wax paper. With a rolling pin start to shape into a crust to cover a cake pan, add flour as needed, remove top wax paper and turn it on the chicken mixture and pinch edges to deal with crust overhang.

5.      Bake in 450 preheated oven for 30-40 minutes.  Filling shop be bubbling and crust should be light brown.  Let cool 10 minutes.  Serves 8