Oh For the Love of Chicken Pot Pie

>> 4.13.2010

Need a way for your kiddos to eat a ton of veggies?  Throw them in this pot pie!  This recipe was adapted from one on Allrecipes.com but of course I've changed things up a bit.  TIP: use a deep dish pie plate if you have one.  I currently do not have one (gave mine away- why would I do that?) so I just use my normal pie plate which works fine, just be sure to set the pie plate on a cookie sheet to catch any overflow.  There is a little bit of prep to this i.e. making the pie crusts, chopping veggies, but nothing too extensive.  The results are well worth it~ is there anything better than nourishing with a comfort food? ;)  Without further ado...


  • Pie Crust from Cheeseslave (this is AMAZING! I use sprouted spelt)
  • 1 lb. Free-range organic chicken breast, cut into 1 inch cubes
  • 2 1/2 cups organic veggies, sliced
  • 1/3 cup onion
  • 1/3 cup butter
  • 1/3 cup flour (again, I use spelt)
  • 1 1/2 tsp. salt
  • 1 tsp. pepper
  • 1 tsp garlic powder
  • 2 1/2 cups organic Free-range chicken broth
  • 1 cup raw whole milk
  1. Make your pie crusts in advance and refridgerate for at least 30 minutes.  Remove one, roll it out and place it in a pie pan.  Roll out the top crust and set aside.  There is no need to prebake the pie shell.
  2. Preheat oven to 425°.
  3. In a saucepan, combine chicken, veggies and broth.  Cover and boil for 15 minutes.  Remove from heat, drain~ save the broth, and set aside.
  4. In the saucepan over medium heat, cook the onions in butter until they are soft, about 3 minutes.  Stir in flour, salt, pepper and garlic powder.  Slowly stir in the saved chicken broth, and milk.  Simmer over medium heat until thick.  This should take almost exactly 5 minutes.
  5. Place the chicken and veggies on bottom pie crust.  Pour the hot broth mixture over the chicken and veggies and cover with top crust, sealing edges.  Cut away excess dough and make several small slits in the top to allow steam to escape.
  6. Bake in the preheated oven for 30 to 35 minutes, or until the top crust is golden brown.  Cool for 10 minutes before serving.

The post is part of Real Food Wednesday



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