Chicken Pot Pie

Do you remember eating Chicken Pot Pie as a kid? I do and I can tell you that did not bring back fond memories, until I made this recipe that was inspired by watching an Instagram video by Rachel Ray. 

As a kid we used to eat store bought chicken pot pies, and let me tell you I literally used to cringe thinking about eating them. They were either hot or cold. It would seem that once you warmed them up in the oven, they were always too hot to eat, but then when you would let them cool just to eat them, they would be too cold. And that crust, lets talk about it because I do not remember them being anything but dry. So, when I first saw Rachel’s video, I was skeptical about trying to make Chicken Pot Pie, fearing that I could not get out my past experience with it to ever think about it being a dish I would enjoy eating.

Well let me tell you, this recipe put all my fears aside and all my bad memories from the Chicken Pot Pie I had growing up. I changed up the recipe to make it my own, but I can honestly say that this is an absolute delicious dish and so worthy of redeeming Chicken Pot Pie for me.

This dish is made using all real food ingredients and bound be become your favorite family dinner recipe.

We have even made this dish Vegan-friendly by leaving out the chicken and replacing the dairy products with some plant-based milks and vegan butter.  What I love about this dish is that you can make it your own like I did. The staples though you might want to include are carrots, celery, onions, and some vegetable broth.  

Need it to be gluten-free, just replace the whole wheat flour for a gluten-free option.  

To begin making this recipe, it is best that you have all your vegetables chopped up and ready to go, because I have found that once I started cooking the dish, it made it easier just to throw in each of the ingredients as needed.

Lately we have not been using any oils, so I like to use our Homemade Vegetable Broth to sauté the onions in.  It not only reduces the amount of fat in the dish, but it gives it a robust flavor.

In a large sauce pan, fill it with water and add in ½ cup of onions and the bay leaves and chicken and cook on medium-high for about 30 minutes or until the chicken is completely cooked.

Remove from heat and let cool, then take the chicken out using tongs and lay on a cutting board and using a fork shred the chicken and set aside.

By cooking it in the water, it makes it easier to shred and should pull apart nicely for you.

Again, if you are going Vegan or Plant-based you can skip this step. I might suggest though that you boil some water and add in the bay leaves as they can add a great flavor to the dish (See below when to add to the dish).

While the chicken is cooking, in a large sauce pan, add in the broth and onions and sauté for about 2 minutes until translucent.

Add in the carrots, celery, mushrooms, salt and pepper and cover for about 15 minutes, making sure that you stir them a couple times.

This is the part that I thought was so interesting when watching it on the video, was to separate the mixture leaving an opening in the center. Add in the butter, and let melt for about a minute. 

Then add in the flour and mix all together. Then add in the white wine vinegar, veggie broth, milk, and some liquid from the pot of chicken (again if making this a vegan dish you can skip this part or add in some additional broth or water.

Simmer for about 5 minutes and then add in dried tarragon, peas, turmeric or Dijon mustard, and the chicken (again leave out if you are going the vegan or plant-based route.

Stir all together, season with salt and pepper, and bring to a simmer until the mixture thickens.

Remove from heat and add the large biscuit to the top and serve. 

I like to serve this dish in a large round bowl that way I can cut the servings up like a pie.

There are so many ways that you can serve this dish, in a pie crust with or something I like to do is create what I call a large biscuit and serve it on top of the mixture.

You can make the biscuit thin or as thick as you want, it all depends on how you roll the dough.  To make the dough I like to use 1 ½ Cups of all-purpose whole wheat flour. I used the Jovial Einkorn All-purpose flour for this recipe. I have also used Almond flour but did not get the same consistency.

Add in 2 TSP of Baking powder, I like to use Bob’s Red Mill brand, add in ¼ of organic or vegan butter, ½ TSP of salt, ½ cup of regular or plant-based milk, 2 TBSP of dried chives and mix together in a large bowl.

To make sure that the dough does not stick together, add some extra flour to parchment paper and roll out the dough using a rolling pin into the shape of a pizza.  Place the dough on a pizza or round baking sheet and cook at 375 degrees for about 15-20 minutes or until the dough is cooked.

Remove from the oven and serve it on top of your Chicken Pot Pie mixture in a large bowl. 

Enjoy!

Yield: 4

Chicken Pot Pie

Chicken Pot Pie

This clean eating Chicken Pot Pie is a great family dinner meal.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  •   4 Organic Boneless, Skinless Chicken Breasts
  • 2 Fresh Bay Leaves
  • 1 Cup of White Onions, diced
  • 1 Cup of Mushrooms, diced
  • 3 large Carrots, peeled and diced
  • 3 Large Celery, diced
  • 1 Cup of Peas, you can use frozen
  • 3 TBSP of Grass-fed or Vegan Butter
  • 3 TBSP Whole Wheat Flour or a gluten-free option
  • 1 Cup Milk (if Vegan, you can choose a plant-based milk)
  • ½ Cup of White Wine Vinegar  
  • 1 Cup of Vegetable Stock
  • 1 TBSP Dried Tarragon
  • ½ TSP Salt
  • ½ TSP Black Pepper

Instructions

1. In a large sauce pan, fill it with water and 1/2 cup of the onions, the bay leaves and chicken and cook on medium-high for about 30 minutes or until the chicken is completely cooked.

2. While the chicken is cooking, in a large sauce pan, add in a little broth, the other 1/2 cup of onions and sauté for about 2 minutes until translucent.

4. Add in the carrots, celery, mushrooms, salt and pepper and cover for about 15 minutes, making sure that you stir them a couple times.

5. Separate the mixture leaving an opening in the center. Add in the butter, and let melt for about a minute.  Then add in the flour and mix all together. Then add in the white wine vinegar, veggie broth, milk, and some liquid from the pot of chicken (again if making this a vegan dish you can skip this part or add in some additional broth or water.

6. Remove from heat and let cool, then take the chicken out using tongs and lay on a cutting board and using a fork shred the chicken and set aside. By cooking it in the water, it makes it easier to shred and should pull apart nicely for you. If you are going Vegan or Plant-based you can skip this step.

I might suggest though that you boil some water and add in the bay leaves as they can add a great flavor to the dish (See below when to add to the dish).

7. Simmer for about 5 minutes and then add in dried tarragon, peas, turmeric or Dijon mustard, and the chicken (again leave out if you are going the vegan or plant-based route.

8. Stir all together, season with salt and pepper, and bring to a simmer until the mixture thickens.

9. Remove from heat and serve.



Yield: 4

Chive Biscuit

Chive Biscuit

These Chive Biscuits are a great addition to our Chicken Pot Pie or served with your favorite pasta dish.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 ½ Cup of All-purpose Whole Wheat Flour
  • 2 TSP Baking Powder
  • ¼ Cup of Grass fed or Vegan Butter
  • ½ Cup of Organic or Plant-based milk
  • 1 TSP Salt
  • 2 TBSP Dried Chives

Instructions

Begin by pre-heating your oven to 375 degrees.

To make the dough I like to use 1 ½ Cups of all-purpose Wheat Flour.

I used the Jovial Einkorn All-purpose flour for this recipe. I have also used Almond flour but did not get the same consistency.

Add in 2 TSP of Baking powder, I like to use Bob’s Red Mill brand.

Add in ¼ of organic or vegan butter, ½ TSP of salt, ½ cup of regular or plant-based milk, 2 TBSP of dried chives and mix together in a large bowl.

To make sure that the dough does not stick together, add some extra flour to parchment paper and roll out the dough using a rolling pin into the shape of a pizza.  

Place the dough on a pizza or round baking sheet and cook for about 15-20 minutes or until the dough is cooked.

Remove from the oven and serve it on top of your Chicken Pot Pie mixture in a large bowl or alongside your favorite pasta dish.



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