Canyon Ranch Chicken Pot Pie

By

Modified version of Canyon Ranch recipe.

SERVING INFORMATION
Makes 6 servings, each containing approximately:
400 calories
40 gm. carbohydrate
15 gm. fat
86 mg. cholesterol
24 gm. protein
734 mg. sodium
3 gm. fiber

COOK'S NOTE
This is a great way to use up left over chicken. Cut up chicken breasts and sauté in the saucepan with the vegetables.

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  • 6

Ingredients

  • Pot Pie Filling:
  • Chicken Pot Pie
  • Ingredients
  • 3 tablespoons unsalted butter
  • 4 4-ounce skinless chicken breast halves, boned and defatted
  • 2 cups diced onion
  • 10 oz bag frozen peas, carrots and beans
  • 1 tablespoon minced garlic cloves
  • 1/3 cup all-purpose flour
  • 4 cups chicken stock
  • 1/4 teaspoon dried, crushed thyme
  • 2 teaspoons chopped fresh sage
  • 3 tablespoons cornstarch
  • 4 tablespoons chicken stock
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons chopped parsley
  • 1 tablespoon fresh lemon juice
  • Crust:
  • 1 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup cold butter, diced
  • 4 to 6 tablespoons ice water

Preparation

Step 1

Instructions
1. Preheat oven to 375°.
2. To prepare crust, place flour in a medium bowl. Add salt and sugar and mix
well. Add butter and cut into flour, using a pastry cutter, until butter is the size of
small peas. Add water, 1 tablespoon at a time, mixing gently after each addition.
Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into ball. Let rest for 5 minutes. Divide dough in to 6 pieces and roll each piece out into a circle large enough to fit inside the top of the ramekins.
3. In a large saucepan, over medium heat, brown chicken in butter. Dice chicken and add onion and garlic and sauté until onions are translucent. Add vegetables. Sprinkle flour over chicken and vegetables and cook 5 to 7 minutes or until slightly golden in color.
4. Whisk in 4 cups stock, thyme and sage to the chicken and vegetable mixture. Bring to a boil and simmer for 10 minutes.
5. In a small bowl, combine cornstarch and 4 tablespoons chicken broth. Mix until a thin paste forms. Slowly whisk into chicken and vegetable mixture and cook until filling thickens.
6. Add salt, pepper, Worcestershire, parsley and lemon juice and remove from heat.
7. Portion 1-cup of chicken mixture into individual 8-ounce ramekins and top each with 1 crust circle. Place ramekins on baking sheet. Bake for 15 to 20 minutes or until crust is golden brown.

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