Chicken Pot Pie

Fall is here, okay well officially tomorrow, but what screams fall more than a warm of warm, comforting chicken pot pie. In a first attempt to make a healthier version of the classic, I realized halfway in that would mean sacrificing the best part, the crust. There is nothing better than a flakey, mouth watering pie crust and that’s exactly what this is, so don’t skimp on it…and if you do, please don’t call it chicken pot pie.

Crust

1.5 cups all-purpose flour

1/2 tbs baking powder

1/4 tsp baking soda

1/4 tsp salt

1 stick butter, cut into pea sized chunks

1/2-3/4 cup buttermilk

1 tsp dried rosemary

4 spring of thyme

Chicken pot pie

1/2 tbs olive oil

1 medium white onion, diced

1/2 cup carrots, diced

3 stalks celery, diced

2 oz portabella mushrooms, diced

1 clove garlic, minced

1/2 tsp salt

1 cup chicken stock

1 cup dairy free or reg milk (I used GoodKarma flaxmilk + protein, unsweetened)

1 tbs flour

1 tbs chicken stock

1 cup green peas

3 chicken breast, shredded

1 tsp rosemary

6 springs thyme

Black pepper to taste

 

Preheat the oven to 400F.

For the crust, combine the dry ingredients in a bowl. Add in the butter and cut with a pastry cutter until you get pea sized butter chunks. Add in cold buttermilk. Knead the dough out onto a floured surface and form into a ball. Wrap with plastic wrap and place into fridge (or freezer for 5-10 minutes..you want it COLD).

Now onto the main part of the meal. In a large cast iron skillet, add the oil and the onion, carrots, mushrooms, celery and salt. Allow them to get translucent and caramelize- should be about 8 minutes. Add in the garlic and peas. In a small bowl, combine the tbs of flour and tbs of chicken stock. Whisk and add to the vegetables. This will thicken the soup. Now add the stock and the milk. Add the cooked, shredded chicken. Taste for salt and pepper. Add in the thyme and the rosemary.

Remove the dough from the fridge and gently roll out onto a floured surface. Mine was about 1/4 of an inch thick. Place your dough onto the top of the cast iron. Brush top with melted butter. Place into oven for 20 minutes. Top with a pinch of salt and enjoy!

 

If you let this cool for a bit, the filling will set and it won’t be as runny. We clearly have no patience.