Chicken Pot Pie with Pork Rind Crust

What says comfort food more than a pot pie? Mama always used to make these for us on chilly days. But what if we changed it up a bit? How about a pot pie with a pork rind crust? Grab the recipe below and enjoy!
Chicken Pot Pie with Pork Rind Crust
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
-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:

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 plus 2 tbsp all-purpose flour
⅓ cup plus 3 tbsp warm water
-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.

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Kent Rollins
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Видео Chicken Pot Pie with Pork Rind Crust канала Cowboy Kent Rollins