Chicken Pot Pie
A little prep ahead and these babies can be an easy, comforting weeknight meal! Here’s how it all comes together!!
** This will make 6 individual pot pies or one medium size (9 x 9 inch dish) pie.
– 2 tablespoons whole wheat or all-purpose flour
– 2 tablespoons grass-fed butter
– 5 cups chicken stock (store-bought or homemade stock)
– 1 cup frozen mixed vegetables
– 2 cups shredded chicken (from a rotisserie or from homemade slow cooker chicken)
– Salt and pepper to taste
Place a medium-sized pot over medium-high heat. Add flour and butter. Cook until butter is melted and flour is incorporated. This should resemble a wet paste. Next, add the chicken stock and bring to a boil, whisking continuously to avoid any lumps. Add chicken and mixed veggies and bring back to a simmer. Add salt and pepper to taste. If the mixture does not seem thick enough, you can add one teaspoon of arrowroot or cornstarch dissolved in one tablespoon of water at a time to thicken. If too thick, add a little more stock. Fill 6 ramekins or one 9 x 9 inch dish with the filling. Set aside.
** For the crust, you can use puff pastry for a quick version or make a basic pie crust.
Start by rolling the dough out onto a lightly floured surface until 1/4 inch thick. Next, cut dough into circles, a little larger than your pot pie containers (ramekins). You can either place on top of the pot pie ramekins or just back on a cookie sheet and serve alongside the pot pies to use as “dippers”. Bake at for 15-20 minutes until the edges begin to turn brown. Brush with melted butter and a pinch of garlic powder and salt as soon as they come out of the oven for added deliciousness (optional).