Today’s guest post comes from my friend Katie, who is sharing her recipe for on of my favorite comfort foods – thank you Katie!
When I Was A Kid . . .
My mom would make pot pie from leftover chicken or turkey. There was nothing more satisfying or comforting than warm pot pie fresh out of the oven with its buttery crust, creamy chicken, and vegetable filling!
Even though I am older, I never outgrew my love of pot pie. I make this recipe for my husband and myself throughout the year; it is packed with delicious pastured chicken, cream, and has an easy-to-digest sprouted flour crust!
Homemade Chicken Pot Pie
For the Crust:
For the Filling:
- 6 tablespoons butter or coconut oil where to buy coconut oil
- 1 small organic onion minced
- 2 cloves of organic garlic minced
- 2 organic celery stalks chopped
- 2 organic carrots sliced
- 3 tablespoons organic dried parsley
- 1 1/2 teaspoons organic dried oregano
- 1/2 teaspoon organic dried rosemary
- 1 teaspoon organic dried celery seed
- 2 cups chicken stock
- 2 organic yukon gold potatoes cubed
- 1 cup organic peas
- 1 1/2 cups pastured chicken cubed or shredded
- 3/4 cup heavy cream
- 5 tablespoons sprouted flour
- salt & pepper to taste
For the Crust:
- In a food processor, add the sprouted flour, cubed butter, sea salt, and two tablespoons water. Pulse to break the butter into smaller pieces.
- Continue adding tablespoons of water and pulsing the mixture until a crumbly dough forms. At this point, you should be able to remove the dough and knead it into a uniform ball.
- Place the dough between two unbleached pieces of parchment paper and, using a rolling pin, roll out into 1/4 inch thick crust. Place in fridge while you assemble the filling.
For the Filling:
- In a 3-quart sauce pan over medium heat, melt two tablespoons butter and then add in the onion, carrots, celery, garlic, parsley, oregano, rosemary, and celery seeds. Cook until the vegetables are soft and the onions are slightly translucent.
- Once the vegetables are soft, add in the 2 cups of chicken stock and cubed potatoes. Allow to cook over medium heat until the stock is bubbling and the potatoes are tender, but not soft. Remove from heat and add in the peas last.
- While the stock and potatoes are cooking, in a small sauce pan over medium heat melt the remaining four tablespoons of butter, add in the chicken, and 5 tablespoons of sprouted flour. Coat the chicken pieces with the flour and butter and allow to cook for one minute. Then add in the cream, mixing until it starts to thicken, remove from heat.
- Add the chicken/flour mixture to the stock and vegetables, stirring until well-combined and the stock starts to thicken.
- Using a large 8x8 glass baking dish or three large ramekins, ladle in the chicken pot pie filling. Removing the pie crust from the fridge, place over the pie filling, and cut slits into the top to allow steam to escape.
- Bake in a preheated 425 degree oven for 15 minutes, and then lower the temperature to 350 degrees and cook for an additional 15 minutes, or until the crust is golden brown.