Healthified Pot Pie
Serves 220 mins prep25 mins cook
I interrupt this #SuperBowlSunday to bring you this anxiously awaited #Healthified Pot Pie, ie your new favorite weeknight meal! 🍲 I’ve always been intimidated by crust recipe creations, but this one is surprisingly simple, and turned into buttery, flaky perfection 🙌🏼 With just covering the top rather than the sides and bottom of the "pie", it lightens up the dish and provides an even better “crust to insides” ratio (in my opinion 🙃). Don’t forget to save/bookmark this recipe to refer back to later! 📚👩🏼🍳
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What you need
Instructions
Preheat oven to 425 and place veggies on the stove in a small saucepan over medium high heat. Saute veggies until browning occurs, then pour in broth and return to a light boil. Add in chicken, pepper, and thyme, and continue simmering until veggies are tender. Lastly, stir in cream cheese and continue simmering until desired thickness is reached, then pour into one larger or two smaller oven-safe serving dishes. Place crust ingredients in a bowl and combine with a fork until butter chunks are small and evenly incorporated. Press dough onto lightly floured surface and roll out into pie crust thickness. Cut to the size of the top of your serving dish(es), and place atop the filling. Bake for 20-30 minutes or until crust is golden brown. Let cool slightly and enjoy!View original recipe