This is a great dish when you have leftover chicken (or turkey) to use. It is so yummy! I used the pie crust recipe from 100 Days of Real Food. The crust turned out really yummy but it was hard to spread throughout the dish. I’m not sure if I need a different dish or if I should increase the amount of ‘pie crust’ I use. As you can see, I did run out of dough for the top. Anyway, the filling turned out so good but I will perfect this recipe in the future. 😉
The Crust:
- 1 1/2 cups flour
- 1/2 tsp sea salt
- 1/2 cup melted butter
- 2 TB milk
Mix all ingredients in a 1 1/2 QT (or 8 x 8 works too) baking dish and form a dough. Shape the crust by thinning out with your fingers/hands into the baking dish. Push up the dish and peel off some of the edges to use later as a “hat” on top of the pot pie.
The Filling:
- 1-2 cups cooked chicken (cut into small pieces)
- 1/4 cup butter
- 1/2 white onion (diced)
- 1 celery stalk, chopped
- 2 large carrots, peeled and chopped
- 1/4 cup flour
- 2 cups chicken stock
- 1 cup broccoli
- 1 cup shredded cheddar cheese
- salt & pepper (sprinkle desired amount)
- 1 tsp oregano
- 1 TB parsley flakes
- 1/2 tsp garlic powder
If you don’t have the chicken cooked already, start that first. I cook the chicken in coconut oil, season with a little salt & pepper. Preheat the oven to 375 degrees. Melt the butter in a medium pot over medium heat. Add diced onions, celery and carrots (if using frozen broccoli, add that in now too). Cook until soft, about 4 min. Add flour and stir to make a roux. Let the paste cook for a minute or 2 to cook out the flour taste. Then slowly stir in the chicken stock. Bring to a simmer to make a light gravy. Add the cooked chicken, broccoli, cheese and seasonings. Mix thoroughly, then pour into the dish with the crust. Form the remaining dough into a flat circle for the top of the pot pie. Make a couple slits in the center and bake for about 25 min or until the crust edges are a golden brown. Let cool for 5 min before serving.
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