Chicken Pot Pie Bake

Chicken Pot Pie Bake

Cuisine at Home Magazine

Per Serving: 427 cal; 22g fat; 36g carbs; 2g fiber; 20g protein

For the Crust

• 2 cups all purpose flour
• 1 tbs minced fresh thyme
• 1 tbs minced fresh garlic
• 1 1/2 tsp baking powder
• 1/2 tsp each: baking soda and table salt
• 1 stick cold unsalted butter, cubed
• 1 cup buttermilk

For the Filling

• 1 cup sliced carrots
• 1 pkg petite button mushrooms halved (6 oz)
• 1 cup frozen pearl onions
• 3 tbs butter
• 1 tbs minced fresh thyme
• 1 tbs minced fresh garlic
• 1 cup frozen green beans
• 3 tbs all purpose flour
• 2 1/2 cups milk
• 3 cups shredded rotisserie chicken (12 oz)
• 1/4 cup chopped fresh parsley
• juice of 1/2 a lemon
• salt and pepper to taste

For the Crust: 

1. Whisk together 2 cups flour, 1 tbs thyme, 1 tbs garlic, baking powder, baking soda and 1/2 tsp salt.
2. Cut in cubed cold butter until pea-sized. Stir in buttermilk just until all flour is moistened. Transfer to an 8-inch cast-iron skillet. With dampened fingers pat the dough into the bottom and partway up the sides of the skillet. Bake crust 12-15 minutes. With a spoon, press the crust down to make a well in the center.

For the Filling:

1. Saute carrots, mushrooms, and onions in 3 tbs butter in a large saute pan over medium high heat until mushrooms release their liquid and it evaporates.
2. Add 1 tbs thyme, 1 tbs garlic, and green beans; cook 2 minutes.
3. Stir in 3 tbs flour to coat vegetables; cook 2 minutes over medium heat. Whisk in milk and cook filing until slightly thickened, 8 minutes. Stir in chicken, parsley, and lemon juice, season with salt and pepper.
4. Spoon filing into crust and bake 15-20 minutes. Let pie stand 5 minutes before serving.