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Chicken Pot Pie
The Amazing Flax Cookbook, by Jane Reinhardt-Martin, RD, LD
Preparation Time: 15 Minutes
Baking Time: 2 Hours
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  • 1 whole chicken, cut in 8 pieces
  • 4 cups reduced sodium chicken broth
  • 1 large onion, sliced
  • 2 stalks celery, cut into 1-inch pieces
  • 1 bay leaf
  • ¼ teaspoon black pepper
  • ½ cup cold water
  • ¼ cup all-purpose unbleached flour
  • 1 16-ounce package frozen mixed vegetables
  • ¼ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
  • 1 pie crust
Featured Ingredient
Simply Omega-3 The stabilized ground flaxseed in Simply Omega-3 is one of those gifts from nature that is loaded with fiber, antioxidants, and Omega-3 fatty acids. Add that it's low in carbohydrates and it’s stabilized (no worries of nutrition loss or rancidity for one
  1. Preheat oven to 350º F.
  2. In large sauce pan, place chicken, broth, onion, celery, bay leaf, and pepper.
  3. Simmer until chicken is tender, about 1 to 1½ hour.
  4. Remove chicken from stock. Pull chicken off of bone, discarding bone and skin.
  5. Strain the liquid and skim fat off top of liquid.
  6. In a bowl, make a slurry with water and flour, using a fork.
  7. Stir into broth. Heat mixture until it boils and thickens, stirring constantly.
  8. Add mixed vegetables, chicken, and ¼ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™) back into mixture.
  9. Place mixture into 4 individual baking dishes (coated with non-stick spray).
  10. Cut pie crust into 4 pieces and roll into desired shape, top baking dish.
  11. Bake at 350ºF till golden brown, approximately 30-40 minutes.