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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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Ingredients:
  • 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
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Directions:
  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.