Pot Pie

Today is our four week anniversary of being in our farm home! We have done a lot of settling and are slowly getting into a routine. School is back in session. All the joys of home-life are in full swing. There is not one dull moment here!

My latest fun has been exploring new recipes with a great cookbook we got for Christmas. It is called “The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods” by Shannon Hayes. One recipe that is super for using up leftover chicken or turkey is the Chicken Pot Pie with Herbed Crust. Everyone loves it, and it has turned out delicious with either chicken or turkey (yes, we’ve had both since we’ve been here!). Here’s the recipe:

Chicken Pot Pie with Herbed Crust
Serves 6

For the herbed pie crust:
1 1/2 cups all-purpose flour, plus some extra for rolling out the dough
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
8 tablespoons butter or lard
6 to 8 tablespoons ice water

Combine the flour, salt, pepper, and dried herbs in a medium bowl. Use a pastry blender or fork to cut the butter or lard into the flour mixture until it is crumbly. Add the ice water gradually, mixing quickly with a fork until the dough is just moist enough to hold together. be careful not to add too much water. you may not need the full 6 tablespoons. Shape the dough into a ball, then place on a floured surface and roll out to a rectangle at least 9×13 inches.

For the filling:
6 tablespoons unsalted butter
3 small stalks celery, coarsely chopped
3 carrots, scraped and finely chopped
1 large onion, sliced into thin wedges
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3/4 cup fresh or thawed whole corn kernels
1/2 cup fresh or frozen peas
3 cups cooked chicken or turkey, shredded
1/2 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1/2 cup half-and-half
1 teaspoon dried thyme, or 1 tablespoon fresh
2 tablespoons dry sherry

Preheat oven to 400`F

Melt 2 tablespoons of the butter in a large, nonreactive saucepan, then saute the celery, carrots, and onions over medium-high heat until they are crisp=tender, approximately 4-5 minutes. Remove to a large bowl, and keep warm. Add the salt, pepper, corn, peas, and shredded chicken or turkey to the vegetables, and stir gently until well combined.

Melt the remaining 4 tablespoons butter in the saucepan. Turn off the heat, add the flour, and stir in quickly. The mixture will be pasty. Over medium heat, stir in the broth, milk, half-and-half, and thyme. Bring the liquid to a boil, stirring occasionally; lower the heat and simmer, stirring often, until the sauce is thick and rich. Stir in the sherry.

Pour the sauce over the meat and vegetables, and mix gently. Season to taste with additional salt and pepper. Pour the entire contents of the bowl into a 13-x-9-inch baking pan, and top with the herbed pie crust. Fold down and crimp overlapping edges so that the crust fits inside the pan. Pierce the top several times with a sharp knife, and bake for 35 to 45 minutes, or until the top is golden brown and the filling is bubbling.

Bon Appetit!

2 Responses to Pot Pie

  • Jill Tilley says:

    Carolyn, I’m so happy to read that you’ve made it to your long-awaited home. I look forward to keeping up with you and will remember to pray for you and your family in your new adventure. We miss you here, though, of course. :-)

  • Erin says:

    Such an exciting time for you guys! Saw the video of Ian chopping wood. He already looks the part. I’m sure you are all enjoying the “honeymoon” period of this experience to it’s fullest! So happy for you!