Chicken Pot Pie
I am currently taking a Renewal Journey class from Darcey Blue and she shared a pile of recipes with us. One was for Chicken Pot Pie which she also has on her website at Gaia's Gifts.
The day after I read the recipe, Tom jokingly said I could make chicken pot pie out of the leftover chicken. He throws these ideas out sometimes because they are his old favorites. With all of my diet restrictions and our preferred way of eating he just doesn't get those old comfort foods very often. I didn't say anything to him at the time, but got excited because I knew I had a recipe. Thanks, Darcey!
I am used to modifying recipes because of all my food issues. So, I took Darcey's lovely recipe and just tweaked it to my needs and ingredient availability. Here's what we ended up with.
Chicken Pot Pie
1 cup chicken, cooked and cubed
1 large carrot, chopped
1/2 onion, diced
1/2 cup chopped celery
1 cup cauliflower, chopped
1 cup sliced kale
1/2 c sliced mushrooms
Gravy (to go over the filling):
16 oz chicken stock (prefer homemade bone broth infused with herbs)
1 tsp salt
1 tsp black pepper
1 tsp lovage leaf
1 tsp sage leaf
3 tbsp corn starch (dissolved in 1/4 c cold water or stock)
1 cup rice flour
1 cup amaranth flour
1/2 cup ghee (butter, coconut oil, lard)
8-9 tbsp cold water
The filling amounts are estimates. Basically, I took out the pie plate and started chopping until I had it level full of chicken and vegetables. The amount would depend on the depth of your pie plate.
Place the chicken stock and seasonings into a sauce pan and bring to a boil. Stir the corn starch into a small amount of cold water or stock until liquid. Slowly pour into the boiling stock while you stir. Allow to cool while you make the crust.
Using a pastry blender/cutter or knives, cut the butter into the flour until small crumb size. Adding one tablespoon at a time, add water to flour mixture just until you can bring together into a ball. Sprinkle a fine starch (corn starch, tapioca flour, arrowroot powder) onto counter and roll dough out to fit the top of the pie plate. It will be thicker than "normal" pie crust and likely a little crumbly.
Pour gravy over vegetables. Then gently pull up the crust and place on top of pie plate, tucking in the edges. Using a knife, make a few holes in the crust.
Bake at 350 degrees F for 1 hour. Allow to cool for 30 minutes after baking. Serve with a green salad or cole slaw for a complete meal.