Chicken pot pie

LoSo Chicken Pot Pie

20oz Shredded Chicken

1 can NSA Corn

1 Can NSA Green Beans

12oz Frozen Peas & Carrots

2 cans (No Sodium) Cream Of Chicken Soup

¾ C Milk or Heavy Cream

3 packets NoSo HerbOx Chicken Bouillon

2 Tbsp dried minced onion (or ½ C fresh diced)

1 tsp black pepper

1.5 tsp Low Salt (190mg per ¼ tsp) (Optional)

½ to 1 tsp Onion Powder

½ to 1 tsp Garlic Powder

1 to 2 tsp Garlic/herb seasoning (or 21 Salute or your choice)

2 (9”) Pie Crusts (optional)

2.5 C Flour

1 stick (½ C) unsalted butter cut into pieces (keep cold)

½ C Vegetable Shortening (I used Coconut Oil) Chilled

½ C Ice Cold Water

Heat oven to 425 degrees.

Mix together the cooked & shredded chicken with carrots, peas, beans, corn, soup, bouillon & all filling ingredients together & simmer for 30 mins on the stove. Add a couple of Tbsp of flour to filling mixture if it’s too thin before filling pie.

Mix together all of the crust ingredients except water & cut together with a pastry cutter or mix in a food processor. Next, add about 1/4 C of the ice cold water & blend/mix again. Keep adding ice cold water 1 Tbsp at a time until the dough makes pea sized pieces. Flour hands & knead dough. Divide dough into 2 pieces, roll out dough into size needed. This dough recipe will make 2 top crusts for the top of 2 pre-made pie shells or it will make the top & bottom crust for a 9x13 baking pan. Double the recipe if you are making 2 top crusts & 2 bottom crusts for 9” pie pans. Mix together all of the crust ingredients except water & cut together with a pastry cutter or mix in a food processor. Next, add about ¼ C of the ice cold water & blend/mix again. Keep adding ice cold water 1 Tbsp at a time until the dough makes pea sized pieces. Flour hands & knead dough. Divide dough into 2 pieces, roll out dough into size needed. This dough recipe will make 2 top crusts for the top of 2 pre-made pie shells or it will make the top & bottom crust for a 9x13 baking pan. Double the recipe if you are making 2 top crusts & 2 bottom crusts for 9” pie pans.

Fill the pie shell/baking pan with the pot pie filling. This recipe will fill two 9” pie shells or a 9x13” baking pan. Put the top crust on & pinch the top & bottom crusts together. Bake the 9” pie shells in a 425 degree oven for 30 mins or until crust is golden brown. If using a 9x13” baking pan cook it at 425 degrees for 45 mins to 1 hour or until crust is browned.

The 9x13” baking pan makes 12 servings at 170.8mg sodium per serving if made as above with 1.5 tsp Low Salt. You can eliminate the salt & each serving is only 75.8mg sodium!

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