Chicken and Vegetable Pot Pie with Nutty Crust

Chicken and Vegetable Pot Pie with Nutty Crust



Courtesy of Blue Diamond

Ingredients:

Pot Pie Filling

  • 2 Tbsp. butter
  • 1 cup coarsely chopped onion
  • 3 cups gluten-free chicken stock or reduced sodium broth
  • ½ cup Blue DiamondUnsweetened Original Almond Breeze
  • cup cornstarch
  • ½ tsp. dried thyme
  • ¼ tsp. dried rosemary, crushed between your fingers
  • ¼ tsp. poultry seasoning
  • ¾ lb. boneless, skinless chicken breasts, cut into 2” chunks
  • 1 cup each: tiny baby carrots, sugar snap peas and small, quartered mushrooms
  • ½ cup corn

Nut-Thins® Pastry Crust

  • 1 (4.25 oz.) box Blue Diamond Almond Nut-Thins
  • 6 Tbsp. Blue Diamond
  • Unsweetened Original Almond Breeze
  • 2 Tbsp. cornmeal
  • 2 Tbsp. butter, melted
  • ¾ tsp. sea salt
  • 1 egg

Directions:

  1. Melt butter in a large saucepan over medium heat.
  2. Add onion and sauté for 5 minutes. Add stock, ½ cup Breeze, cornstarch and seasonings. Whisk until cornstarch is incorporated and mixture starts to boil. Add chicken to pan and return to a boil.
  3. Reduce heat and simmer, covered, for 45 minutes.
  4. Remove cover and cook until sauce is thickened and chicken is tender.
  5. Coarsely shred chicken with 2 forks, then stir in vegetables and cook until bubbly.
  6. Preheat oven to 400° F and lightly grease a 9” shallow baking dish or deep dish pie plate.
  7. Process Nut-Thins in a food processor until very finely chopped. Add remaining topping ingredients and process until a dough forms.
  8. Let stand for a few minutes to firm up, then roll out between 2 pieces of parchment or waxed paper to fit the size of your baking dish.
  9. Remove top piece of paper and flip dough over onto filling. Remove remaining piece of paper.
  10. Bake for 15 minutes or until mixture is very bubbly.
  11. Broil for 3-5 minutes to brown and crisp the top.


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