Friday, February 4, 2011

Recipe: Chicken Pot Pie

This chicken pot pie recipe turned out "better than I thought it'd be" as my son, ever so politely, put it.

It actually was quite delicious - digging into a flaky crust to taste the perfectly seasoned, nice and hearty filling is always quite satisfying.

It's funny to think of two of the main ingredients I used to use to make a chicken pot pie when I was first married: Bisquick and canned cream of chicken soup.

What a difference between the two!

Here's the recipe:

Chicken Pot Pie

1 lb (or so) cooked chicken (breasts or tenderloins), cubed
(I place my chicken in the crock pot in the morning - with a bit of water - and allow to cook on low until close to dinner time.)

6 cups filtered water
2 tsps sea salt
2 large white potatoes, peeled and cubed
1 medium sweet potato, peeled and cubed
2 large carrots, peeled and cubed
1 celery stalk, cubed
1 cup frozen peas
1/2 cup sprouted wheat flour
(the pastry puff topping uses about 3 cups flour so grind your flour for this now as well.)
1 1/2 cups raw (or other) milk
1/4 cup chopped parsley
2 1/2 tsps ground thyme
1 tsp sea salt
1/2 tsp ground black pepper

For the chicken pot pie filling:

Preheat oven to 400°.

Bring water, salt and all vegetables, besides the peas, to a boil (uncovered) and simmer for 7-10 minutes.

Remove vegetables from water with slotted spoon and place in a separate bowl.

Place 1/2 cup of flour in small bowl. Gradually add 1 1/2 cups of milk by stirring with a whisk until well blended.

Add milk mixture to the broth on the stovetop. Cook until thickened, stirring frequently.

Add chicken and vegetables, peas, parsley, thyme, pepper and salt into pot.

Grease your (9x9 or 7x11 inch) cake pan or 2 pie plates and spoon the mixture into them.

Pastry Puff

2 1/2 cups sprouted wheat flour, cooled
(plus a little extra flour)
2 sticks raw (or other) butter
1 tbsp sea salt
1 cup ice cold water

For pastry puff:

Follow directions according to this video:

(I kept my dough in the freezer for 10 minutes instead of keeping the dough in the fridge for 30 minutes like he, Keith Snow, suggested.)

Take the dough out after the 10 minutes are up.

Lightly flour your counter top and the top of the dough.

Use a rolling pin to gently roll out the dough to the necessary shape. (Chunks of butter = a more flaky crust.)

Place your dough onto the dish filled with the pot pie filling. Press onto edges of dish. Make a couple cuts into dough - if desired.

Bake for 20 - 25 minutes or until the pastry puff has slightly browned around the edges.

Allow to cool for about 15 minutes and enjoy!

*Garlic or onion can be added to the recipe for added flavor.

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