Chicken Pot Pie with Pork Rind Crust
Ingredients
For the Filling:
- 2 carrots sliced
- 1 russet tater diced
- 1 stalk celery diced
- ½ yellow onion diced
- 1 garlic clove minced
- 1 10.5 oz can cream of chicken soup
- 1/3 cup water
- 1 large cooked chicken breast chopped
For the Crust:
- 2 3.4 oz sacks pork rinds
- 2 tsp of baking powder
- 2 tsp sugar
- ½ tsp black pepper
- sprinkle of salt
- 1/3 cup + 2 tbsp all-purpose flour
- ⅓ cup + 3 tbsp warm water
Instructions
For the Filling:
- In a saucepan, add the carrots and potato. Fill with enough water to cover the vegetables. Bring to a boil until tender.
- Meanwhile, in a skillet, melt the butter over medium heat. Add the celery, onion and garlic and cook under tender, stirring occasionally.
- Drain the water from the potatoes. Add the celery mixture in with the potatoes. Stir in the and combine with the celery mixture. Stir in the chicken soup and water. Stir in the chicken and bring to a simmer a few minutes or until the mixture is hot.
- Spoon the mixture into the crust and top with crust. Bake at 350 degrees F for 20 – 30 minutes or until crust browns and sets.
For the Crust:
- Crush the pork rinds or run through a food processor until finely ground. Place in a large mixing bowl. Stir in the baking powder, sugar, pepper, salt and flour.
- Stir in enough water so the dough forms a soft ball that will stay together. You may need to add more water or flour for desired consistency.
- Roll the dough out onto a floured surface to about ¼-inch thick and cut out a top and bottom crust to the desired size, depending on your dish.
- Lightly grease the dish and place the dough on the bottom and press up the sides.
