Chicken Pot Pie

One of my favorite recipes, chicken pot pie, was given to me by my friend Jessica, who shares my intense love for the succulent, crusted wonder that is the pot pie. I made it my own by converting the onions to leeks-- I so love leeks-- and make them one at a time, two at a time... They're best fresh, but also delicious reheated.

Health Notes: Trying to health it up? Skip the pie crust at the bottom of the dish, and just cover it up. To increase the healthiness of your pie crusts, try making them yourself to avoid unhealthy ingredients like shortening. Or, Whole Foods also has organic whole grain pie crusts. (If you don't already know, whole grains are about a zillion times better for you, and are well worth nomming.) Additionally, using whole grain pastry flour, which is ground more finely than regular whole wheat flour, adds nutritional value without being grainy or course.

1 1/3 c chopped carrots and peas (frozen, unthawed peas work fine)
2 Tb butter (at least; I use 4)
1/2 c whole wheat pastry flour
1 medium leek, chopped (or 1/3 c onion)
sea salt and freshly ground black pepper, to taste
1 1/2 c chicken broth or stock
2/3 c milk (I use almond milk)
2 1/2 - 3 c cooked, cut up chicken (I cook and shred 2 medium-sized breasts)
2 pie crusts

1. Melt butter. Add flour, salt, pepper, and leeks. Cook stirring occasionally over medium until bubbly and/or beginning to brown. Remove from heat.
2. Stir in broth and milk. Heat to boiling, stirring constantly. Boil/stir 1 minute. Add chicken, peas, and carrots. Remove from heat.
3. Heat oven to 425.
4. Put one pastry crust in a 9" pie pan or quiche pan. Pour chicken mixture into crust. Add second pie crust on top.
5. Bake about 35 minutes, until golden.

Serves four.

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