Comfort Food : Pasture-Raised Chicken Pot Pie

There is just something about Chicken Pot Pie on a rainy day. Cozy and comforting, this soul food brings you peace in a pie shell. My take is organic of course. Some real food ingredients and a little love, inspires this family filling recipe.

• For the time saver, organic Pie Crusts, can opt for Gluten-Free if need be, OR homemade of course (please see pie crust recipe on separate blog post)

• 1.5 pound skinless boneless organic Air-Chilled chicken breast cut into cubes

• 1 cup sliced organic carrots

• 1/2 cup chopped organic celery

• 1/3 cup grass-fed butter

• 1/3 cup chopped yellow or white onion 

• 1 teaspoon fresh chopped organic garlic

• 1/3 cup unbleached organic flour

• 3/4 teaspoon pink or kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried organic thyme leaves

• 1/2 teaspoon chopped organic rosemary leaves

• 1 teaspoon organic italian seasonings or Greek oregano

• 1 and 3/4 cups chicken bone broth/stock (I recommend reduced sodium)

• 2/3 cup grass fed half-and-half

• 1 cup frozen organic green peas

• egg wash: 1 large pasture-raised egg beaten

Instructions

1. The crust: you will need 2 pie crusts. One for the bottom of your baking dish, one for the top.

2. In a large pot, combine chicken and some additional seasonings and salt and pepper. Add a good heavy splash of broth to cover the chicken, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside. Chicken will not be fully cooked, but nearly done and will finish off in the oven.

3. In the same large skillet (because we do not like lots of dishes) over medium heat, combine the butter, onions, and garlic. Then add Celery and Carrots. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning. Carrots and Celery will be just cooked through and somewhat tender. Whisk in the flour, salt, black pepper, seasonings, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then add your chicken back in, and simmer over medium-low heat until thick. You want it to be very thick; simmer for approximately 10-15 minutes. Remove from heat and set aside.

4. Preheat oven to 400

5. After the pie dough has chilled: carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Smooth the crust out so it is evenly distributed and layered. With a knife, trim the extra overhang of dough.

6. Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top.

7. Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang. Crimp the pie crust with a fork to seal the edges. With your extra dough, you can make a cute heart shaped cut out and place on top. I like to do this as it adds extra love and something sweet for serving. Then, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.

8. Bake for about 30 minutes depending on your oven, or at least until the top of the crust is golden brown.

9. Remove from the oven and cool for at least 10 minutes before serving. The best leftovers ever! Lasts for about 5 days in the fridge as long as you don't devour it all before then!

** you can also make these as individual pot pies that older kids love!

Can't wait for you to try! Please share our recipe as ours and contribute to our blog post and socials as to how much you and your family enjoyed it!