Monday, July 22, 2013

Chicken Pot Pie Get In My Belly!

A few years back I happened across this recipe for chicken pot pie by Tammy's Recipes.  After tasting that chicken pot pie I never made another one again.  I was sold!  This truly is the best pot pie ever!

However, now that I am on an MSG/Migraine Diet I needed to adapt this recipe to fit my new restrictions.  So here is how I did it...and I got to say it still tastes DELISH!

Ingredients For Filling:
2 tablespoons of organic unsalted no MSG butter or salted no MSG butter
4 cloves of garlic
1/2 cup diced spring onions
1 1/2 cups diced organic carrots
2 tsp sea salt
1/2 tsp pepper
3 cups organic chicken broth or vegetable broth (will post my recipe next)
1 1/2 cups frozen sweet corn
1 1/3 cups organic pasteurized (non ultra pasteurized) Whole Milk
1 cup King Arthur's 100% White Whole Wheat Flour
4 cups organic cooked chicken

In a large saucepan on stove top, combine butter, garlic, onion, carrots, salt, pepper, and chicken broth.  Bring to a boil and simmer until carrots are tender. 

When carrots are tender, add the corn and simmer for 5 minutes more.  Whisk together the flour and milk.  Add to boiling mixture and stir until thickened.  Remove from heat.  Add chicken and stir.  Taste to see if needs more salt and pepper. 

Ingredients for Crust:  (based on this recipe)
2 1/2 cups 100% white whole wheat flour- King Arthur's
1/2 tsp sea salt
1 cup butter, chilled and diced
1/2 ice water

In large bowl, combine flour and salt.  Cut in butter until mixture resembles coarse crumbs.  Stir in water, a tablespoon at a time, until mixture forms a ball.  Wrap in plastic and refrigerate for 4 hours or overnight. 

Roll two thirds of the dough out for the bottom and sides of your 13 x 9 inch baking dish. Fill your dish with the pot pie filling.  Roll rest of the dough out for the top of the filling.  Using a knife cut slits into the dough.  Bake at 425 degrees for 20-25 minutes or until brown. 

Thank you for the inspiration for this recipe!

Enjoy!  Pictures to come soon :)

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