Whole grain pie crust with a vegetable, purple potato and chicken filling
Pie crust was made with whole wheat flour and the addition of ground flax seed. A straight short crust put in the fridge to cool. While the vegetables were cut and put into the unlined pan to measure how many were needed.
Pieces of chicken breast meat, leftover from a previous dinner of roast chicken, are cut into bite-sized pieces and covered with some gravy made for this meal from stock, and fat retained from the roasting.
The pie pan was lined with 1/2 of the crust and chimney of pastry was made for the center, and the filling placed in around it. The top was cut to fit around the chimney and the whole crust was pressed together and decorated with pastry leaves.
Baked in a 350°F for 35 minutes. Let rest a minute before cutting.
Just out of the oven