What you'll be getting:

Chicken Pot Pie

Per Serving

1.25 c pie filling (chicken, carrots, celery, onions, garlic, gravy*, salt and pepper)

150 g pie dough

1.5 c side salad

2 T salad dressing (lemon juice, balsamic vinegar, avocado oil, salt, pepper, and nutritional yeast)

Equipment needed: Casserole dish, rolling pin 

*gravy thickened with gluten-free AP flour

Preheat oven to 400. 

First, let me say this dinner takes a little longer than my normal dinners. I tried to make it under 30 minutes, but the pastry needs a little bit longer to cook (total time-40-45 min). I apologize. But the good thing is, once everything is in the oven you don't have to worry about anymore cooking. Empty the chicken filling into your casserole dish. Choose a dish that is a good size for your serving number. 

You want for there to be a little extra room in the dish for the pie crust, you don't want to over fill it. 

Unfold your crust and lay out on a flat surface. You may need to dust with flour. 

If the pastry is not large enough to cover your dish roll it out a little thinner. If you lay it beside your dish and it looks to large you can trim once it is on the dish. Put the rolling pin on the top of the pastry and slowly roll it onto the pin. If the dough looks large enough, you can always just unfold the dough directly on top of the filling. 

Once it is on the pin, unroll the pie dough onto the casserole dish. 

Fold in dough and crimp. You may also trim off any excess dough. 

Slice at least 3 slits in the dough before baking. 

Place in the oven for 40 minutes. 

After 40 minutes the pie will be finished. If you would like a more even browning, you can egg wash the pie before placing it in the oven, but it doesn't really need it. 

I like to toss the salad in the dressing just before serving, you may not need all the dressing that was provided. From start to finish this dish takes 45 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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