|If it looks this good, imagine how great it tastes and smells :)|
- 1 tsp sucanat (can use turbinado/brown sugar but it won't be "clean") (total of 3 tsp)
- ¾ tsp salt (total of 2 1/4 tsp)
- 1/4 cup olive oil (total of 3/4 cups)
- 2 Tbsp milk (total of 6 Tbsp)
- 6 medium carrots, peeled and sliced ¼-inch thick
- 2 small celery ribs, sliced ¼-inch thick
- 1 medium onion, chopped fine
- 1 bunch asparagus, sliced ¼-inch thick
- 2 medium garlic cloves, minced (2 tsp)
- ½ tsp dried thyme
- 1 tsp olive oil
- 3 cups low sodium chicken broth
- ¼ cup red wine
- 2 lbs boneless, skinless chicken breasts (approximately 5 medium)
- 1/2 cup whole wheat flour
- 1 cup frozen beans (butter beans work well)
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/4 cup olive oil
- 2/3 cup milk
ONE: Into the pie plate stir together flour, sucanat, and salt.
TWO: With a fork, whip together oil and milk; pour over flour mixture. Mix with fork until all flour is dampened.
THREE: Press dough evenly against bottom and sides of plate.
FOUR: Preheat oven to 400. Line the unpricked pastry shell with a double thickness of foil. Bake in oven for 8 minutes. Remove foil, bake for 4-5 minutes more until pastry is set and dry.
|I only had two pie plates so I used a cake pan. It worked :)|
ONE: Combine carrots, celery, onion, garlic, thyme, asparagus, oil, and ½ tsp salt in a large pot. Cover and cook over medium-low heat, stirring often, until veggies have softened, about 8-10 minutes.
TWO: Sprinkle flour over the veggies, stir well, and let cook 3 minutes. Stir in broth and wine and bring to a simmer.
THREE: Nestle chicken breasts into sauce. Reduce heat to low, cover and cook 10-12 minutes. Transfer chicken to a plate and set aside to cool.
FOUR: Return sauce to simmer. Continue to simmer, uncovered, until sauce has thickened, about 5 minutes. Off the heat stir in beans and season with salt and pepper.
FIVE: Shred chicken or cut into bite-sized pieces, stir into sauce. Pour 1/3 of the mixture into each pie plate.
CROCKPOT INSTRUCTIONS: Throw all of the filling ingredients except for the beans into the crockpot and cook on high 4 hours or low for 6 hours. Remove the lid and continue cooking while you assemble the pie crusts (this gives the filling a chance to thicken). While the pie crusts are baking, use a slotted spoon to scoop the chicken out of the sauce into a bowl. Using two forks, shred the chicken and then add it back to the pot. Finally add the frozen beans and season with salt and pepper. Pour 1/3 of the mixture into each pie plate. Do a little happy dance because you saved so much time assembling this dish and the chicken was so tender and easy to shred. Kiss your crockpot.
SIX: Whisk together dry biscuit ingredients (flour, baking powder, baking soda, and salt) in a large bowl. Whisk the oil and milk together and stir into flour mixture with a rubber spatula until just combined and no pockets of flour remain.
SEVEN: Pinch off small pieces of biscuit dough and sprinkle over pies.
EIGHT: Bake in preheated 350 degree oven until biscuits are golden and the filling is bubbly, about 20 minutes. Let cool 5-10 minutes before serving.