Chicken Pot Pie, oh yea!

But not just any old chicken pot pie.

Chicken Pot Pie and fresh collard greens with onions and bacon.

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!

Dice 1/2 onion and a fist full of celery hearts. Shred about 1 Tbls. of fresh turmeric, a couple cloves of garlic, 1 Tbls. fresh rosemary, and 8-10 fresh sage leaves.

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.

Heat 1-2 Tbls. olive oil in a saute pan and cook the onion and celery till limp. Add the turmeric, garlic, rosemary and sage. Cook just till the aromas come to a head. You'll know. Don't overcook! Stir this into the gravy and let sit while you do the rest of the preparations.

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.

I used 1 large precooked chicken breast cubed, 3 carrots diced, 3 small potatoes diced and about 3/4 cup frozen peas. You could use fresh or canned mushrooms, corn, broccoli floweretes, diced sweet potato or any number of ingredients. Use your imagination and what you have on hand.

This morning I made pie crust dough. More on that subject later. Buy a pre-made one if you want to.

This is my pie dough. I cut it into two unequal parts. The bottom crust require more as it covers more territory. My Mama taught me to make pie crust and mine is pretty darn good but hers is 'da bomb!

For an even mix, mix your cut up vegetable and the chicken in a bowl before adding them to the pie crust.

Isn't this pretty! All those lovely vegetables together. Notice the potatoes - white, yellow and blues. Later this summer I will be able to get all these ingredients from the garden. That is cool, and extra healthy!

Your gravy will be slightly cooled and thick. Pour it over the vegetables. Be careful not to overfill the pie plate.

At this point it's not the most attractive thing I've ever seen, but it will bake up to be beautiful!

The smaller piece of pie dough will form the top crust.

Situate the top crust on the filled pie and scallop the edges with your fingers. Pierce the top with a fork 10 to 12 times to allow the steam an escape route.

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.

YUM! Isn't this a beautiful Chicken Pot Pie!! This was by far the best pie crust I have made in a long time. I don't mind patting myself on the back for this one.

Chicken Pot Pie, and fresh collard greens with onions and bacon. Bonnie Appetite!

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

The seasoning:

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!


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4 Responses to Chicken Pot Pie, oh yea!

  1. Moonmooring says:

    Reblogged this on Moonmooring Grub and commented:

    Chicken Pot Pie, the Moonmooring way. Well one of the ways anyway! Highly aromatic with fresh Rosemary, sage, turmeric root, garlic, and celery and onions.

  2. eb - mom says:

    Wonderful…really nice.

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