So, while this isn’t your regular flaky, buttery crust made with white flour that’s usually on chicken pot pie, it’s really good just as it is, if you aren’t worried about fats (or are willing to work off the extra calories:) you could use 2 tablespoons of butter in place of the yogurt and oil in the crust, and…maybe…baste a little more butter on the top when it comes out of the oven. YUM! (Don’t ask how I know:) This stuff is great with a side of roasted okra!!!
xantham gum* (until soup has reached desired thickness)
For the crust:
Mix all ingredients together in a mixing bowl, adding the 1/4 cup of water first, then more if needed. press half of the dough in a 8 or 9″ pie pan, (or a regular size loaf pan, which I did) and bake at 350 for ten minutes. While it’s baking, roll out the remainder of the crust for the top.
For the filling:
Heat chicken broth in a saucepan on medium to high heat until it comes to a rapid bowl. When broth is boiling turn heat down to medium and add all the other ingredients. Add xantham gum a little at a time, and stop adding just before it reaches the desired consistency, it might take a minute to get all the way thick. Change the seasonings around and add more or take away, as you prefer.
Pour into baked crust, and place the rolled out crust on the top, prick with a fork in a few places, and put the pan back in the oven at 350 for 30-45 minutes, or until done.
*You can use 1/4 cup of cornstarch and 1/4 cup of water, mix together in a small bowl. Pour slowly into the filling while it’s still on the stove and stir well, in place of the Xantham gum.