Broccoli Chicken Pot Pie

I healthy twist to another classic dish. Forget the condensed soup and frozen ingredients! Everything in this recipe is either fresh or made from scratch, so if you're up for an intermediate cooking recipe, here it is! I made this recipe lactose-free, but feel free to use the real deal (that's why I give tips and options in the recipe).

Tips:

Feeling cheesy - if you aren't avoiding milk products, stir in a 1/2 cup of shredded cheddar cheese. 
Crusty crust - again if you are not avoiding dairy products, butter or margarine can be substituted for half of the shortening in the crust. I say HALF of the shortening, because I think shortening helps give a crispy, flaky crust.
Size matters -  be sure you know the ACTUAL measurement of your pie pan because pan sizes vary and have changed from the traditional pie pan. Make sure it isn't deep dish or you won't have enough crust, but you can adjust and make more. You can also make this a single crust pot pie and make it in an 8x8 or 13x9 inch pot pie.
Pie sleep - I know it may sounds strange, but it is important to let the crust dough rest so that the gluten can develop and make it easier for rolling out.

Oven Temperature: 350 degrees

Prep Time: 10-15 minutes

Cook Time: 50-60 minutes

Servings: 1, 9 inch pie

Crust:

2 cups all purpose flour

1 teaspoon salt

1 cup shortening

5-6 Tablespoons very cold water

Filling:

1 boneless, skinless chicken breast

1/4 cup oil

1/4 cup all-purpose flour 

2 1/2 cups soy or skim milk 

1 Tablespoon chicken broth granules 

2 teaspoons garlic powder 

1 1/2 teaspoons dried parsley flakes 

1 teaspoon onion powder 

1 teaspoon dried thyme 

1/2 teaspoon paprika 

1/2 teaspoon course ground black pepper 

1/4 teaspoon ground sage

2 cups fresh broccoli florets, cut into bite-sized pieces 

1 egg, beaten

Directions:

1) Move the oven racks so that the pie will sit in the center of the oven and preheat the oven to 350 degrees.

2) In a large bowl combine the flour and salt. cut the shortening in with a pastry blender or fork until the shortening is broken into pea sized pieces. 

3) Gradually add the cold water into the bowl with a fork until the dough begins to come together and form a dough. Allow the dough to sit while you prepare the filling (no more than 20 minutes).

4) In a medium saucepan over medium heat, cook the chicken breast fully (4-5 minutes per each side). Remove the chicken from the pan and set it aside on a plate or bowl to cool.

5) In the same saucepan, add the oil into the pan and scrap up the chicken bits off of the pan. Stir in the flour and cook the paste for 3-4 minutes. 

6) Slowly whisk in the milk 1/2 cup at a time to maintain a smooth sauce. 

7) Add into the sauce the chicken granules, garlic powder, onion powder, thyme, paprika, black pepper and sage. Bring the sauce to a simmer and cook for 3-4 minutes. 

8) Tear the chicken breast into bite-sized pieces. Stir the chicken and broccoli into the sauce and set aside to prepare the crust.

9) Divide the dough in half and and turn out one piece onto a well-floured surface. 

10) Roll the dough out into a large circle that is 2" larger than your pie pan.

11) Use the rolling pin to transfer the dough to the pie pan and press the dough down into the pan.

12) Add the filling into the pie pan and spread it evenly.

13) Use the same technique as in Step 12 to roll out the top of the pie. Lay the dough over the top of the pie. 

14) Pinch the edges together with your finger to seal the edges of the pie. 

15) Brush the beaten egg over the top on the pie crust.  

16) Use a sharp knife to cut 4-5 slits to vent the pie.

17) Bake the pie for 50-60 minutes or until the crust is golden brown.

18) Allow the pie to sit for 5-10 minutes to cool before serving.