Chicken Pot Pie
Pot Pie Crust:
3/4 cup whole wheat flour
2 tablespoons unsweetened applesauce
1/4 cup unsweetened almond milk
1/4 teaspoon salt
Pot Pie Sauce:
3/4 cup unsweetened almond milk
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 teaspoons whole wheat flour
1/4 cup plain nonfat Greek yogurt
4 ounces cooked chicken, cubed
1/4 cup frozen peas
1/4 cup frozen carrots
1/4 cup frozen corn
1 small baked potato, cubed
1 tablespoon red onion, diced finely
Preheat oven to 375 degrees. In a pot over low heat, simmer the almond milk, sage, thyme, rosemary, garlic powder, and pepper. Once the milk begins to simmer, add in the whole wheat flour, whisking as it thickens. Once the sauce becomes thick, remove from heat, and stir in the Greek yogurt. Lastly, gently fold in the pot pie fillings. Divide the pot pie filling equally between two prepared ramekins. Set aside.
In a bowl, combine the whole wheat flour, unsweetened applesauce, unsweetened almond milk, and salt to form a pot pie crust dough. Sprinkle a rolling pin and a rolling board with whole wheat flour so the pot pie crust dough will not stick to the surface, then roll the dough to form a pot pie crust about 1/4 inch thick.
Cover each filled ramekin with the pot pie crust, pinching around the edges to secure the crust. Cut off the extra pot pie crust, and press a fork around the rim of the ramekin to further secure the pot pie crust in place. Lastly, be sure to cut slits into the top of the pot pie crust, so as to allow hot air to escape from the inside of the pot pie.
Bake at 375 degrees for 30 minutes. Allow to cool for 5-10 minutes before serving, as it will be very hot. Enjoy!