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Chicken Pot Pie

1 whole chicken, cut in 8 pieces
4 cups reduced sodium chicken broth
1 large onion, sliced
2 stalks celery, cut into 1-inch pieces
1 bay leaf
¼ teaspoon black pepper
¼ cup all-purpose flour
½ cup cold water
1 16-ounce package frozen mixed vegetables
¼ cup ground flaxseed
1 pie crust

Preheat oven to 350 F.
In large sauce pan, place chicken, broth, onion, celery, bay leaf, and pepper.
Simmer until chicken is tender, about 1 to 1 ½ hour.
Remove chicken from stock. Pull chicken off of bone, discarding bone and skin.
Strain the liquid and skim fat off top of liquid.
In a bowl, make a slurry with water and flour, using a fork. Stir into broth. Heat mixture until it boils and thickens, stirring constantly.
Add mixed vegetables, chicken, and flax back into mixture. Place mixture into 4 individual baking dishes (coated with non-stick spray).
Cut pie crust into 4 pieces and roll into desired shape, top baking dish.
Bake at 350 F till golden brown, approximately 30-40 minutes. Preparation time: 15 minutesCooking time: 2 hours

This recipe is taken from the wonderful, new flax cookbook, The Amazing Flax Cookbook, by Jane Reinhardt-Martin, RD, LD.

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