Cooking Demonstrations are every 1st and 3rd Saturday at 3pm eastern on the @Eat-to-Treat YouTube channel!

May 4th at 3 pm Eastern

Chicken Pot Pie

Equipment

• Measuring cups and spoons

• large oven-proof pan 

• stove & oven

• Cutting board & knife

• Something to stir with

Pot Pie Filling

• 1 pound boneless, skinless chicken thighs

• 3 large carrots

• 1 cup frozen peas

• 1 medium onion

• 2 ribs celery

• 1 bunch Tuscan kale or 1 head of broccoli

• 1/4 cup olive oil

• 1/4 cup flour

• 2 cups low-sodium chicken stock

• 1/2 cup skim milk

• pinch salt

Pot Pie Crust

• 2 cups flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 2/3 cup skim milk

• 1/3 cup olive oil