This is the bomb!! Seriously I get so many people asking for the recipe, after 30 years, I’m sharing it!
Yes it’s a bit decadent but its benefits outweigh the butter!
It’s rich, it’s soothing, it’s delicious!
Sometimes to feed your soul, you just have to make a good ole chicken pot pie!
Give yourself some time to prepare this. Often I boil the chicken the day before as well as chop the ingredients.
That way the day of, I just need to prepare the crust and throw it all together.
I realize some of you won’t want to bother making your own broth, I’ll give you the cheat at the bottom…but I hope you will make it from scratch! SO HEALING & NUTRITIOUS!
What you need for the broth://
I organic whole chicken (Remove the skin first)
1 bay leaf
4 black peppercorns
1/2 cup chopped organic celery, onion and carrot
Enough water to cover the chicken in a big pot
Salt and pepper
For the pie://
5 cups bone broth
1 tablespoon butter
1 cup chopped organic onion
1 cup chopped organic celery
1 cup chopped organic carrots
1 tablespoon finely chopped rosemary leaves
3 diced organic Yukon gold or red potatoes (leave skin on)
1 teaspoon chicken base
1 cup peas
1 cup thinly sliced lacinato kale
1/3 cup flour (plus 1/2 cup cooled broth)
Salt and pepper
For the crust://
1 egg white beaten
2 cups of whole wheat pastry flour (If you are sensitive to gluten use a GF pastry flour instead)
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sugar
1 tablespoon of finely chopped fresh sage
1 tablespoon of thyme
1 tablespoon of finely chopped rosemary
Salt... I love this herby salt if you want to try and grab some…it’s delish!
( go for it with the herbs, the more the merrier! Preferably fresh but if not that’s ok!)
3/4 cup butter (I shred it with a cheese grater)
3/4 cup buttermilk
Pepper to taste.
Method://
Place skinless chicken, onion, carrot & celery in sauce pot. Add water to cover. Add peppercorns. Bring to boil. Reduce heat, cover and simmer for 2-3 hours. Season to taste with salt and pepper. I want you to get the full benefits of the nutrients and leach that collagen out!
Turn off….cool. Remove chicken from broth. Strain broth. (You can try and save the veggies to add to the pie if you wish. Just make sure there are no little bones in there.) Measure out 5 cups of broth and set aside. You will most likely have extra broth left. Refrigerate and warm up a cup each morning for calm & cush.
Melt butter in caste iron pan or dutch oven, saute the onions, celery, and carrot until tender. Add reserved broth & potatoes.
Cover and simmer until potatoes are tender, about 10 minutes. Stir in chicken base and rosemary. Season with salt and pepper.
Blend flour and 1/2 cup of the extra broth until smooth, then stir into simmering broth until thickened.
Mix in chicken. I cook the pie in the caste iron pan but you can also turn it into a 13 X 9 glass lasagne dish if you like. I think the caste iron or dutch oven is more beautiful. Add the peas and kale.
Keep it all warm while preparing the crust dough.
Stir together flour, baking powder, salt, baking soda, sugar and herbs. Mix in the grated butter, then stir in buttermilk.
Roll the dough out on wax paper and place on top of the chicken. Brush with egg white.
Bake at 425 for 15-25 minutes till it's nice and golden brown on top. Make sure it’s cooked all the way through. Often I double the crust recipe just so my family doesn’t fight over it! LOL
Enjoy!
XOCasey
Cheat: Buy an organic cooked chicken and some organic chicken broth.