When my hubby and I were first married, we would occasionally have commercially prepared pot pies for dinner. No, not the "10 for $1" variety, or whatever they cost back in the day... I'm taking about the yummy, wonderful, expensive kind.
This recipe fits the bill. You can customize it to your liking and use organic vegetables and grains, pasture-raised meats and fats from those wonderful meats, sprouted flour...
Bring on the cold weather!
Chicken Pot Pie
- 1 pie crust
- 1 lb chicken meat, cooked & cubed
- 1 C sliced carrots
- 1 C frozen peas
- ½ C sliced celery or corn
- 1 potato, cubed ½ “
- 1/3 C butter
- 1/3 C onion, chopped
- Optional: 1 C chopped mushrooms
- 1/3 C flour (I use sprouted soft white flour, sifted)
- ½ t salt
- ¼ t pepper
- ½ t thyme
- ¼ t garlic powder
- 2 C chicken broth
- ¾ C milk
- In the saucepan over medium heat, cook onions, potatoes, and mushrooms in butter until soft and onions are translucent. (You don’t want the potatoes to brown.)
- Stir in flour, salt, pepper, and other herbs. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Combine the chicken, carrots, peas, and celery in the sauce. Taste. Adjust seasonings if necessary.
- Pour filling into a 9x9" pan.
- Cover with top crust. Trim dough edges to about 1" from pan. Turn edges under and pinch to seal.
- Make several small slits or poke crust with a fork to allow steam to escape while baking.
- Bake at 375 degrees for about 40-45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.