The perfect comfort food for a cold and rainy day. It warms you up and gives your body plenty of nutritious vegetables. Plus, the chicken and broth helps fight off any illness during flu season. Your family will thank you for making it.
I used the recipe from the Ultimate Cookbook except I added some thyme, garlic, and roasted a Rosemary Chicken instead of boiling it. I used free range chicken broth and only used a cup instead of the two cups in the recipe. I prefer a creamier sauce. I also used 1/2 cup whipping cream and 1/2 cup fat free milk instead of store bought half and half.
To make, grab two pie crusts out of the freezer (more if making multiple pies) or make your own crust. Butter the ceramic or glass pie dish and gently place the crust on the bottom. I do not like to cook with aluminum since the metal can transfer into the food. Save the other pie crust for the top.
Chop one large yellow onion, four large carrots, 4 or 5 Organic celery stalks (no leaves), one large clove of garlic, and one Organic Yukon Gold or Idaho potato. I highly recommend organic celery and potatoes since they are in the Dirty Dozen.
Melt 5 tablespoons of organic butter in a medium sauce pan. Add the onions and garlic and sauté. When fragrant, add the carrots, celery, and potatoes. Cook until soft for about 10 minutes. Add the sweet peas. I use Cascadian Farm organic frozen sweet peas when they are not in season.
Mix in 1/2 cup of all purpose flour. Add the 1/2 cup whipping cream and 1/2 cup milk and stir well. Pour in the 1 cup of chicken broth and the sauce will be very creamy. Season with 1 teaspoon of Celtic Salt and 1/2 teaspoon of Black Pepper. Celtic Salt has a different texture; it looks wet. I have a picture of it below.
I added 1 tablespoon of fresh thyme from our garden. You can add chopped rosemary, oregano, parsley and sage. I love oregano and sage together. The chicken was cooked in a rosemary salt mixture so I only added thyme to the sauce.
Cover the bottom of the pie dish with the sauce. Add chunks of roasted chicken and pour more sauce on top. Top with a pinch of Celtic Salt and a little butter. Use the remaining pie crust to cover the sauce and finish the pie. Cut slits in the top of the crust.
Bake at 375 degrees for 30 minutes. The recipe calls for 400 degrees but I turn the heat down to avoid covering the pie with foil.
If you are freezing the pies, cover with plastic wrap then enclose the pie in aluminum foil. Use Tupperware or Pyrex for easy storage in the freezer and extra protection against freezer burn.
Ultimate Cookbook- Chicken Pot Pie
Preparation time: 30 minutes Cooking time: 30 minutes
1 (2½-pound) broiler-fryer chicken
2 quarts water
1 teaspoon salt
1/3 cup butter or margarine
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 small potato, peeled and chopped
½ cup frozen English peas, thawed
½ cup all-purpose flour
1 cup half-and-half
1 teaspoon salt
½ teaspoon pepper
½ (15-ounce) package refrigerated piecrusts
1 teaspoon all-purpose flour
Bring chicken, water and 1 teaspoon salt to a boil in a Dutch oven; cover, reduce heat and simmer 1 hour. Remove chicken, reserving broth. Skin, bone and chop chicken; set aside. Skim fat from broth, reserving 2 cups broth. Melt butter in a large skillet. Add onion and next 4 ingredients; cook, stirring constantly, 10 minutes or until carrots are tender Add flour, stirring until smooth. Gradually add reserved broth and half-and-half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in chopped chicken, 1 teaspoon salt and pepper. Pour into a lightly greased 11 x 7 x 1 1/2 -inch baking dish; set aside. Unfold 1 piecrust and press out fold lines; sprinkle with 1 teaspoon flour, spreading over surface. Roll pastry into a 12 x 8-inch rectangle; place over filling. Fold edges under and crimp; cut slits in top to allow steam to escape. Bake at 400 degrees for 30 minutes or until golden brown, covering edges with aluminum foil after 20 minutes to prevent excess browning. Yield: 6 servings.