Lunch: Chicken Pot Pie Homemade "Hot Pockets"

Recipe by Lindsay Funston Take the comfort food to go with this dinner pie.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Pot Pie Homemade "Hot Pockets"

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 lb. store-bought or homemade pie crust
3/4 lb. boneless skinless chicken breast, cooked
2 c. mixed frozen vegetables, thawed
1/4 c. all-purpose flour
1/2 c. whole milk
kosher salt
Freshly ground black pepper
1 large egg, beaten with 1 tbsp. water

Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.
Place cooked chicken and vegetables in a large mixing bowl. In a small saucepan over low heat, whisk flour and milk and let simmer, 5 minutes until thick. Pour sauce over chicken and vegetables and season generously with salt and pepper.
Spoon mixture over bottom halves of pie crust strips and fold over tops.
Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.
Bake until golden and puffy, 18 to 20 minutes.

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