Chicken Pot Pie – an American Classic!
Chicken Pot Pie is a favorite food of mine and my husband and I’m willing to bet just about anyone in America. This is comfort food at it’s best. In my family, growing up, we ate Stouffer’s frozen pies and we were pretty thrilled to have them.
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About 10 years ago when I began my health kick and started making everything and anything from scratch, I started whipping this up and now when I eat a store-bought version I’m sorely disappointed. Ok, so maybe it’s not as easy as whipping this up, but it is more than worth the effort involved for the glorious taste treat.
No Lowfat Here!
I don’t go low fat with this recipe either. I use real butter and heavy whipping cream, and bone-in, skin-on, chicken thighs so it is thick and creamy and oh so rich in flavor. My Chicken Pot Pie uses my fabulous Ani’s Real Pie Crust which is the best one ever.
I am a healthy eating advocate through and through, but fat is not your enemy. I only just read a study in which they found that people eating low-fat versions of meat were less healthy than those eating the full-fat meats. Here’s an article from CNN called Why your diet should include more fat. Also, I’ve been studying nutrition and practicing a pretty clean diet for over a decade which does include the occasional indulgence and I have managed to remain relatively thin. It’s sugar that is your enemy, in my opinion, if you are in a battle to gain back your slim figure.
The Chicken You Select is Important!
Vote with your purchase by finding organic or certified humane which tells everyone down the line of purchase that you insist on humane animal husbandry. Seek out a local source if possible. I would love to find one near me. I search for pasture raised/grass fed whenever possible. Pasture raised meats have more vitamin D because the animals are soaking up the sun and eating the way nature intended.
They usually make the cuts a bit smaller to even out the price to be comparative with conventional meat. Be on the lookout for sales! Sometimes the more humane option isn’t that much more costly, and you can always make meals with less meat and more vegetables. In fact, this recipe with 4 thighs, is so packed with meat it’s not even funny. You could use half the meat and it would still have way more meat than any pot pies from the store. Find out more about being a humaneitarian. (here’s a quote from the link):
“Are you a humaneitarian?
humane-i-tarian (n.):
a person who eats meat from humanely raised animals. If you’re a meat eater who cares about the treatment of farm animals, you’re in good company. A growing number of people are buying meat from farms that raise animals humanely.
But what is humanely raised meat? Who’s selling it and where can you buy it? This independent website, written by an ordinary consumer, will help you eat with care.”
The Vegetarian Option!
Meat eating totally not for you, or maybe just specifically no chicken? There are other options. Just using Vegetable Stock and Vegetables is a great choice to make a Veggie Pot Pie. Add potatoes as my friend Liz does for a bit more filling Veggie Pot Pie. Also, you could try a meat substitute such as Organic Tofu or Jackfruit. Many are already seasoned to taste more chicken-like.
Give it a try!
Treat yourself and loved ones to this awesome dinner tonight. Please make sure to comment on how much you enjoyed the recipe. You can even leave a comment on my blog through your Facebook account.
My homemade Chicken Pot Pie recipe is the best you will find!
Enjoy!
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Ani's Chicken Pot Pie
Ingredients
- 4 pieces chicken thighs Bone in and skin on
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/3 cup flour
- 2 tablespoons butter
- 6 ounces heavy whipping cream
- 2 cup chicken stock
- 1 batch Ani's Pie Crust
Spices and Seasoning
- 1 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1/4 tsp Mustard Powder
- 1/4 tsp poultry seasoning
Instructions
Filling
- Place chicken thighs in a glass casserole dish and sprinkle with a little salt and pepper.
- Bake for 1 hour at 375 degrees Fahrenheit
- Chop vegetables.
- Sauté vegetable in butter until soft and onions are clear. About 20 min.
- Add flour and coat all vegetables with flour by stirring.
- Add cream while stirring. It's going to start to thicken up quickly.
- Add chicken stock while stirring slowly to prevent forming lumps.
- Remove the chicken from oven and let cool slightly (about 30 minutes) in dish without removing the lid so as not to lose the juices.
- Pull off skin and use for something else later. (more fat can likely be extracted from it.)
- Remove all meat from bones and discard any cartilage.
- Cut up meat into small bite size portions.
- Add cut meat to the pot of pot pie base.
- Add juices from cooked chicken to the mixture.
- Add all spices and give a final stir.
- Pour filling in and cover with smaller piece of pie crust.
Pie Assembly
- Make Ani's Pie Crust and roll out into two crusts one larger for the bottom. Chill.
- Roll out a large Ani's pie crust disk and line the same casserole dish with it.
- Turn edges under and crimp top and bottom pieces together to seal.
Baking
- Bake at 425 degrees Fahrenheit for 45 minutes to 1 hour
Notes
This Einkorn Flour is the original non-hybridized version of wheat from thousands of years ago.
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