CHICKEN PARMESAN POT PIE

Chicken Parmesan Pot Pie image

Provided by Irana Grenier

Categories Chicken

Time 1h5m

Number Of Ingredients 18

2 c diced, cooked chicken
1 pkg 10 oz. frozen broccoli florets
5-6 baby carrots, diced and cooked
1 tsp. ea. dried chives, basil, and tarragon
1/2 tsp dried lemon thyme
1/3 c smart balance margarine, or butter
1/3 c unbleached white flour
1/3 c chopped onion
1/2 tsp salt
1/4 tsp black pepper
1 c parmesan cheese
1 3/4 c chicken broth
2/3 c milk
PASTRY
2 c unbleached white flour
1 tsp salt
2/3 c smart balance margarine or shortening
4-5 Tbsp ice water

Steps:

1. Preheat oven to 425 degrees F. Make pastry first. Combine flour and salt. Cut in margarine until it makes coarse crumbs. Sprinkle the ice water in and mix dough into a ball; set aside.
2. Steam broccoli and carrots with herbs for 5-7 minutes. Combine chicken, broccoli, carrots and herbs; set aside.
3. In a large skillet, melt margarine or butter. Blend in onion, flour, and salt and pepper.
4. Cook on low heat, stirring until mixture is bubbly. Stir in broth till it begins to thicken, then add milk. Heat to boiling, stirring constantly. Boil, stirring, for 1 minute or until thickened.
5. Gentle fold in chicken mixture and Parmesan cheese.
6. Roll 2/3 of the pastry to fit a 9-in pie plate. Roll pastry onto rolling pin and ease into pie plate.
7. Pour chicken and Parmesan mixture into pastry-lined pie plate.
8. Roll out remaining pastry dough and place over the top. Roll edges under and seal. Pierce with a fork to allow steam to escape.
9. Bake for 30-35 minutes or until crust is a light golden brown. Remove from oven and serve immediately!