But not just any old chicken pot pie.
The first thing to do is pour about 2 cups of chicken broth (which I made yesterday, along with the simmered chicken) in a medium saucepan. Stir in 2 Tbls. organic cornstarch and cook till thick and bubbly. Lower heat to lowest setting and set aside. I wish I had taken a photo of the sauce but didn’t. So sorry!
I ran across fresh turmeric root at Mama Jeans in Springfield last week. I’ve never seen it in any stores in my neck of the woods so was delighted. It has a pungent earthy aroma and is a beautiful orange color.
I used a deep ten inch pie plate for the Chicken Pot Pie today. Cut up your vegetables and chicken and place them in the pie plate as a way to measure the right amount of ingredients.
This morning I made pie crust dough. More on that subject later. Buy a pre-made one if you want to.
For an even mix, mix your cut up vegetable and the chicken in a bowl before adding them to the pie crust.
Your gravy will be slightly cooled and thick. Pour it over the vegetables. Be careful not to overfill the pie plate.
The smaller piece of pie dough will form the top crust.
Bake at 425 degrees F for about an hour. Watch the crust doesn’t burn. You might want to place a cookie sheet on the shelf below to catch any drips.
The recipe: Chicken Pot Pie
Gravy or sauce:
2 C. chicken stock
2 Tbls. cornstarch, organic
1 pinch cayenne pepper
1 tsp. salt
several grinds of black pepper
Bring to a boil while stirring and cook until bubbly. Set aside to cool slightly
1 to 2 Tbls. olive oil
1/2 onion, diced
1 large celery stalk or hearts of celery, diced
8-10 small fresh sage leaves, minced
1 Tbls. fresh Rosemary leaves, minced
2 or 3 cloves garlic, minced or crushed
1 Tbls. fresh turmeric, grated
Heat the olive oil. Add the onions and celery. Cook until limp. Add the herbs and spices. Cook for about 1 more minute.
Add the cooked vegetables and herbs to the gravy and stir together. Let sit.
The rest of the story;
2 or 3 small potatoes, diced
2 or 3 carrots, diced
1 chicken breast, cooked and chopped
3/4 C. fresh or frozen peas
Measure your vegetables in the pie plate to make sure you have the correct amount. All listed amounts are approximate.
Place the bottom crust in the pie plate and trim any excess dough. Dump in the raw diced vegetables and chicken. Carefully pour the gravy over them. Roll out the rest of the pie dough and top the pie with it. Pinch the edges and pierce the top with a fork.
Bake at 425 degrees F for about an hour. Makes 4 hearty servings or 6 lighter servings.
I served this with collard greens today but it would also be marvelous with a fruit salad and a chunk of buttered bread.
This is not an easy recipe nor is it quick. In total excluding baking time I spent about 3 hours preparing this pie. It was well worth the time but not a task to take on unless you are in a leisurely mood!