Chicken Pot Pie

Chicken Pot Pie

3	cups	chicken (dark and/or white meat), cooked and chopped
		=== vegetables ===
1/2	stick	(1/4 cup) butter, melted
1/2		large or 1 medium onion, chopped
4	stalks	celery, chopped
2		carrots, sliced or coarsely chopped
1 1/2	cups	chicken broth, fat removed
3/4	tsp	salt
1/4	tsp	pepper
1/4	tsp	thyme
		----------
1	cup	cold nonfat dry milk (non-instant)

1/4	cup	whole wheat pastry flour, (or white flour)
		cooked chicken
1	package	(10 oz or 2 cups) frozen peas
		=== Crust ===
3/4	cup	stoneground cornmeal
3/4	cup	whole wheat (or whole wheat pastry) flour
1 1/2	tsp	crystalline fructose or sugar
1 1/2	tsp	baking powder
3/4	tsp	salt
3	Tbs	unsalted butter, soft
1	egg	large, beaten
1/2	cup	cold nonfat dry milk

1	Saute vegetables in butter or water about 7 minutes, then add the chicken broth and seasonings and bring to boil. Remove from heat.
2	Blend flour into milk. Stir into broth mixture. Return to heat and cook, stirring until thickened. Add peas and chicken. Pour chicken vegetable mixture into 13x9" baking pan.
3	Crust: Blend dry ingredients. Cut in butter until crumbly. Combine and stir in liquids just until moistened.
4	In casserole dish spread evenly over sauce. bake at 350° for 30-45 minutes or until crust is done.
5	Cool and freeze. Thaw in microwave or conventional oven.

Source

Source: Sue Gregg -- Casseroles Meals in Minutes for Busy Women