Chicken Pot Pie
2 cups whole wheat flour
4 tsp baking powder
1 tsp Salt
2 1/2 tbslp oil/butter.
Cup milk or water
Chicken Pie Filling
4 Cups of diced chicken
5 cups chicken stock, preferably homemade
6 Tbsp Olive Oil
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour1/4 cup soy milk/cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)/ Green beans
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
1 cup diced potato
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, add the olive oil and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent.
Add the flour andcook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1more minute, stirring, until thick. Add salt and pepper to taste and soy cream. Add the cubed chicken, carrots, peas,potatoes, green beans onions and parsley. Mix well.
Sift the dry ingredients together. In a mixing bowl blend the oil into the flour.
Make a well in the center and pour the milkor water all at once. Stir only until all of the flour is moistened. Toss onto a floured board and knead of 20 seconds, rollinto a large circle and place over the pan of filling make sure to seal all the sides. Bake in a very hot over 450 F for 10-15 minutes.
To make personal pies cut dough into rounds.
Yield about 2 dozen. Regular 1 1/2 inch biscuits